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:
- Cream together butter and sugar
- Add eggs one at a time, beating well after each addition
- Add vanilla and mashed bananas
- Mix until smooth
- Combine flour, baking power, baking soda, (optional bee pollen)
- Add to sour cream into banana mixture, pour mixture into ending dry
ingredients. - Spoon and spread half the batter into a baking item of choice.
- Combine cinnamon and brown sugar
- Sprinkle half the mixture over the batter in the pan
- 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)
- Repeat layers ( I like to do one middle layer, and a top layer. But you can do more than two layers.)
- 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.