Try these delicious gluten-free chocolate banana cupcakes in honour of gluten-free awareness month.

Gluten-free chocolate and banana cupcakes

In honour of gluten-free awareness month, I decided to whip up some gluten and flour-free cupcakes. Trust me, when my kids and their friends gobble them up (which they did!) – I know they are good. Enjoy!

Ingredients for cupcakes:

• 3 ½ cups blanched almond flour
• ½ tsp sea salt
• ½ tsp baking soda
• 2 omega 3 eggs
• ½ cup extra virgin olive oil
• ½ cup maple syrup
• 3-4 very ripe bananas

Ingredients for icing:

• 1 cup dark chocolate chips
• 1/3 cup coconut oil
• 1 tbsp pure vanilla extract

Method for cakes:

In a large bowl, combine almond flour, salt and baking soda.

In a smaller bowl, combine eggs, olive oil, maple syrup and stir in mashed bananas.

Mix wet ingredients into dry.

Line muffin tin with liners, scoop batter in with large tablespoon.

Bake at 350 degrees for 20 minutes.

Remove cupcakes from oven and allow to cool prior to icing.

Method for icing:

In a small saucepan, melt chocolate chips and coconut oil over low heat.

Once melted, stir in vanilla extract.

Put frosting in fridge for 30 minutes to thicken.

Remove from fridge and begin to ice cupcakes.

Optional: If you would like the icing to be fluffy, whip with hand blender once removed from fridge. 

Courtesy Dr. Joey Shulman
www.drjoey.com
@drjoeyshulman