Soft banana cupcakes with chocolate chips
PORTIONS: 10-12 cupcakes
Two classic flavors that complement each other perfectly. Gluten-free and little sugar, so you won’t feel very heavy after eating them, however, you might want to get another one as they are very delicious.
|½ cup (120 ml)||almond or coconut milk|
|1.5 cup (150g)||almond flour (the regular flour can be used, but almond flour are more nutritious)|
|3 tsp||baking powder|
|a pinch of||salt|
|3 tbsp||melted coconut oil|
|2 tbsp||maple syrup|
|3 tbsp||brown sugar|
|half of the package||dark chocolate|
Mash the bananas using a fork, add the eggs and milk.
Leaving the chocolate, add all the remaining ingredients and mix them in the bowl lightly.
Then we cut the chocolate into smaller (about 0.5 cm) pieces and add to the dough.
Put the cupcake batter in the tins and bake for 22-25 minutes at 180 degrees. We do a toothpick test before removing. Enjoy 💛