good fats

This cupcake recipe is delicious and healthier. I love giving this to my toddler as a snack.  There is no refines sugar. It can be made in a pan, in a loaf, or whatever you fancy.

Ingredients

Wet ingredients:

• 1 C (250 ml) Unsalted butter
• ¾ C of Xylitol (can lessen to ½ cup if your bananas are really ripe)
• 2 Large eggs
• 1 t (5 ml) Vanilla
• 1 C (250 ml) Dairy sour cream
• 3 1/2 Mashed  bananas

Dry ingredients:

• 1 1/2 C  Wholemeal flour
• 1 1/2 C Almond flour
• 2 t (10 ml) Baking powder
• 2 t (10 ml) Baking soda
• 1 T Bee pollen(optional added into flour)

Dry topping

• 1 t (5 ml) ground cinnamon
• ½ C (125 ml) coconut sugar
• 3/4 C semi-sweet chocolate chips(or less)
  
• For the top layer you can add chopped Walnuts (I added Nutmost Activated Walnuts)

Directions:

1. Cream together butter and sugar
2. Add eggs one at a time, beating well after each addition
3. Add vanilla and mashed bananas
4. Mix until smooth
5. Combine flour, baking power, baking soda, (optional bee pollen)
6. Add to sour cream into banana mixture, pour mixture into ending dry
   ingredients.
7. Spoon and spread half the batter into a baking item of choice.
8. Combine cinnamon and brown sugar
9. Sprinkle half the mixture over the batter in the pan
10. Top with half the chocolate chips(Optional idea to lower the amount of sugar is to put the chips in rows or a circle of chocolate chips)
11. Repeat layers ( I like to do one middle layer, and a top layer. But you can do more than two layers.)
12. Bake at 350oF (190oC) for 40 to 50 minutes (its done when you stick a tooth=pick into the middle and its not gooey)

Tip: To make it more decadent, I like to slather a little bit of Meriden Almond butter on top. Its super filling and satisfying.