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Hands-on time: 25 minutes
Total time: 1 hour, 30 minutes (plus chilling time)
- 2 tbsp chia seeds, ground into a fine powder (TIP: Use a clean coffee or spice grinder.)
- 4 packets stevia
- 2 eggs
- 1 15-oz BPA-free can low-sodium chickpeas, drained and rinsed
- 1/2 cup mashed banana (4 oz) plus 1 whole banana, sliced, divided
- 1/4 cup plus 1 tbsp plain unsweetened almond milk, divided
- 1 tbsp plus 1/2 tsp pure vanilla extract, divided
- 1/2 cup (80 g) plus 2 tbsp Sucanat, divided
- 3 tbsp melted plus 2 tbsp solid coconut oil
- 1 heaping cup (40 g) freeze-dried banana, ground into a fine powder
- 2 tbsp coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp arrowroot flour
- 6 tbsp (30 g) natural unsweetened cocoa powder
- 4 oz organic firm silken tofu (BUYING TIP: Look for silken tofu packaged in an airtight carton, not packed in water, such as Mori-Nu Silken Firm Tofu.)
These crisp slices of banana are available in stores from companies such as Trader Joe’s, Brother’s-All-Natural and Crispy Green. Otherwise, visit nuts.com or tropicaltraditions.comand grab everything you need. Look for 100% banana varieties with no added sugars or oil.
- Preheat oven to 325°F. Line a 12-cup muffin tin with paper cupcake liners. In a small bowl, combine chia and 1/2 cup water. Set aside for 10 minutes, until mixture forms a thick, gel-like consistency.
- In a food processor, combine chia mixture, stevia, eggs, chickpeas, mashed banana, 1/4 cup milk, 1 tbsp vanilla and 2 tbsp Sucanat. Process, stopping to scrape down sides of bowl as needed, until very smooth, about 4 minutes. Add 3 tbsp coconut oil and process for 10 seconds. Add freeze-dried banana, coconut flour, baking powder and baking soda and pulse, stopping to scrape down sides of bowl as needed, several times until combined.
- Spoon mixture into cupcake liners, dividing evenly and filling each three-quarters full. Bake until a toothpick comes out clean when inserted in center of cupcake, 23 to 25 minutes. Remove from oven and transfer, still in tin, to a wire rack for 30 minutes to cool. Wipe out food processor.
- Meanwhile, prepare glaze: In food processor, combine arrowroot and remaining 1/2 cup Sucanat and process into a fine powder, 3 to 5 minutes. In a small saucepan, combine remaining 2 tbsp coconut oil and cocoa. Heat on low and cook, stirring, until oil melts and mixture is smooth, about 2 minutes. Add mixture to food processor. Add tofu, remaining 1 tbsp milk and 1/2 tsp vanilla to food processor and process, stopping to scrape down sides of bowl as needed, until smooth.
- Spread glaze onto tops of cupcakes, dividing evenly. Transfer to a large container, cover and refrigerate overnight. To serve, top with banana slices, dividing evenly.
Nutrients per serving (1 cupcake): Calories: 192, Total Fat: 8 g, Sat. Fat: 6 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1 g, Carbs: 26 g, Fiber: 4 g, Sugars: 13 g, Protein: 5 g, Sodium: 148 mg, Cholesterol: 35 mg
Nutritional Bonus: Don’t fret over the saturated fat count in this recipe! While it may seem a bit high, it actually results from healthier, medium-chain fatty acids in coconut. The most abundant, lauric acid, has been shown to possess antifungal, antimicrobial and antiviral qualities, not to mention the ability to hydrate your skin and hair when applied externally!
Because these cupcakes are so moist, they’re best made ahead and refrigerated overnight to firm up. Cupcakes will keep in the refrigerator for up to 4 days.
Love bananas? Try our banana bread recipe!