This is a recipe that is extremely popular with my boyfriend, Josh, who lives the primal lifestyle. For those who are unfamiliar with the primal way of life, it essentially cuts out grains, starches, excessive carbs, legumes and pretty much all happiness in life. Just kidding…sort of. Since cupcakes are traditionally made from wheat flour, I usually need to get creative with some substitutions using coconut or almond flour – both primal friendly alternatives. Since almond and coconut flour are drier than wheat flour the substitutions are not 1:1 so converting a recipe over is not as easier as it seems.
These banana cupcakes are probably one of my more successful recipes. The primal diet also preaches the avoidance of sugars and processed foods, so my usual choice of Nutella frosting is a bit taboo, but sometimes Josh likes to live life dangerously and break the rules. Here are my “half-way healthy” primal-friendly banana cupcakes with Nutella frosting:
1/2 cup almond butter
4 tbsp butter, melted
1/2 cup coconut flour
1 tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
pinch of sea salt
dark chocolate chips (optional)
Preheat oven to 350° degrees. Combine your bananas, eggs, almond butter and butter in a mixing bowl and mix well. Add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well. Fold in chocolate chips, if desired. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
1 cup unsalted butter, softened to room temperature
2 cups confectioners’ sugar
3/4 cup Nutella
3 to 4 tbsp heavy cream
2 teaspoons vanilla extract
salt to taste (optional)
Directions: Beat softened butter on medium speed. Beat for 2-3 minutes until smooth and creamy. Add 2 cups of powdered sugar and continue to beat on medium speed. Add the Nutella and continue to beat on medium speed. Add 3 tablespoons of heavy cream and the vanilla extract. Add salt to taste.
- If you want to make into a loaf for more of a banana bread style, use the same recipe and bake for 55-60 minutes.
- I like to add dark chocolate chips as a little added bonus. I use mini chips in the muffins and regular sized chips in the loaf.
- I add a bit of salt to the frosting to even out the flavor and cut the sweetness.
- Heavy cream will make a creamier frosting. Regular milk will work in a pinch, but the frosting will be less creamy.