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–+ servings

Gluten Free & Sugar Free Chocolate Cupcakes

The best cupcakes out there! They are soft and fluffy and totally guilt free!
Print Recipe
Servings: 8 cupcakes
Ingredients Equipment Method

Ingredients
  

  • 1 ripe medium banana peeled
  • 1 apple peeled & chopped
  • 6 dates pitted
  • 1 cup creamy peanut butter or other nut butter
  • 2 eggs room temperature
  • 1/4 cup cacao powder
  • 3/4 tsp baking soda
  • 1 tsp ground cinnamon
  • pinch of salt

Equipment

  • High Speed Blender

Method
 

  1. Preheat oven to 375*F
  2. Combine all ingredients in high speed blender for 2 minutes until smooth and silky **I used a Vitamix. If you don't have one, periodically stop to scrape the sides down**
  3. Line cupcake tin with 8 liners (depending on amount of batter you have).
  4. Bake for 18-20 minutes or until inserted toothpick comes out clean.
  5. Cool on wire rack.
  6. Store in airtight container up to 2 days.
  7. **Make the icing the day of and ice before serving. Keep at room temp.

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