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Spooky Ghost Chocolate Banana Cupcakes [Vegan, Grain-Free]

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These mini chocolate banana cupcakes are naturally sweetened, paleo, vegan, and low in calories! The fluffy cupcakes are made from a blend of creamy peanut (or almond) butter, mashed banana, coconut flour, and cocoa powder. You would never guess that these bite-sized treats are actually grain-free. They’re a hit at Halloween parties!

Spooky Ghost Chocolate Banana Cupcakes [Vegan, Grain-Free]

Serves

12

Ingredients

For the Cupcakes:

  • 1/4 cup natural creamy peanut butter almond butter for paleo version
  • 2 tablespoons agave
  • 1/2 cup lightly heaping banana, mashed (about 1 very large banana or 2 small)
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut flour
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt

For the Coconut Cream

  • 1 13-ounce can full-fat coconut milk, chilled overnight
  • 2 1/2 tablespoons agave
  • Vegan mini chocolate chips, for decorating

Preparation

To Make the Cupcakes:

  1. Preheat your oven to 325°F and rub a mini muffin tin with coconut oil. Set aside. Additionally, place a metal or glass bowl, along with the beaters of an electric hand mixer, into the freezer.
  2. In a large, microwave-safe bowl, melt the peanut butter and the agave until the peanut butter just begins to turn smooth and runny, about 1 minute. Be careful not to cook the honey so it hardens.
  3. Scrape the melted peanut butter mixture into a small food processor (no less than 3 cups) and blend until well combined. Add in the mashed banana and vanilla extract and blend again until well combined, scraping the sides down as necessary.
  4. Add the coconut flour, cocoa powder, baking soda and salt into the food processor and blend until thick, creamy and well mixed. Make sure to really scrape the sides of the processsor down to incorpoarte all the flour.
  5. Fill the cavities of the muffin tin 3/4 of the way fill and smooth the tops out. Bake until the cupcakes have risen, the edges are lightly golden and a toothpick inserted into the center of one comes out clean, about 18 minutes.
  6. Let cool completely in pan.

To Make the Frosting:

  1. Take your chilled coconut milk out of the refrigerator and flip it upside down. Open it, and pour out the liquid on the top (save it for a smoothie later!).
  2. Spoon the chilled cream that is at the bottom of the can into the chilled bowl. Add in the agave and beat with an electric hand mixer on high speed, until light and fluffy.
  3. Pipe the coconut cream onto the completely cooled cupcakes and create a ghost face out of three chocolate chips on each cupcake.

Notes

You will end up only using half of the whipepd coconut cream. Put the rest on something to make it extra delicious!

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AUTHOR & RECIPE DETAILS


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Over-the-top dinners and desserts that are deceptively easy to make. Taylor is the blogger, recipe developer, photographer and general mess maker behind the blog Food Faith Fitness. Her blog aims to show that eating healthfully does not have to break the bank or equal bland and boring! It can be easy to make and totally delicious. Taylor believes in living a balanced, whole life so Food Faith Fitness also focuses on fitness/nutrition tips and working on keeping Christ at the center of daily life. However, Taylor also believes that moderation is key, so sometimes it’s ok to just go and eat a cookie! When she isn’t blogging or messing up her kitchen, Taylor leads a pretty simple life. Places that you could find her include: the gym, her Bible study or just snuggling up on the couch with husband and doggy, watching The Food Network (Chopped in particular!) Taylor also has not-so-secret obsessions with all things peanut butter, cookie dough (even better if they are together!) pink and leopard print. Keep up with her on Facebook, Twitter, Instagram, and Pinterest.


 

 

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