GF - DF - RSF
Makes 12 cupcakes
4 eggs large
2 tsp vanilla extract
⅓ cup pure maple syrup or brown rice syrup
1 cup banana mashed (roughly 1 1/2 - 2 bananas)
½ cup coconut oil, melted
⅓ cup coconut flour
½ cup almond flour
⅓ cup cacao powder
½ tsp salt
½ tsp baking soda
½ tsp. baking powder
¼ cup cacao nibs or mini dark chocolate chips
Preheat oven to 180 degrees Celsius and line a 12-count cupcake tray with liners.
In a large bowl combine eggs, vanilla extract, maple syrup, banana, and coconut oil. Beat on low speed with an electric mixer until just combined or whisk by hand.
In a separate, medium-sized bowl combine coconut flour, almond flour, cacao powder, salt, baking soda, and baking powder. Toss to combine. Slowly add dry ingredients into the larger bowl of wet ingredients. Mix by hand until just combined after each addition. Stir in cacao nibs by hand until just combined. Fill each cupcake liner with equal amounts of cupcake batter.
Bake in preheated oven for 24-26 minutes or until a toothpick comes out clean.
Allow to cool completely before decorating with your favorite toppings!
Store in the fridge in an airtight container.