The perfect marriage of nuttiness and bananas in an absolutely adorable package.
Yield 12 mini cupcakes
4 eggs, separated
1/4 cup of full-fat coconut milk (can be substituted with nut milk or good quality whole milk)
1 1/2 tablespoons of vanilla extract
1/3 cup of raw coconut nectar (can be substituted with honey or maple syrup)
1 teaspoon of unfiltered apple cider vinegar
1 ripe banana
1/3 cup of coconut oil, melted
1/3 cup + 2 teaspoons of coconut flour
1/2 teaspoon of baking soda
A pinch of salt
2 teaspoons of cinnamon plus more for dusting
1 recipe of Sunbutter Frosting
Freeze-dried bananas (optional)
Preheat the oven to 350 degrees and line a mini muffin pan with paper or parchment cups. You can make these full-sized, too, but I personally think smaller treats are way cuter.
In the bowl of a stand mixer, whip the egg whites on high (for me, about setting 8) until soft but NOT stiff peaks form, about 3 to 4 minutes. Set aside.
In the bowl of a food processor, blend together the egg yolks, coconut milk, vanilla extract (1 1/2 if using coconut milk), raw coconut nectar, and apple cider vinegar. Add in the ripe banana and the coconut oil and process until completely smooth.
Pour the ingredients in the food processor into the egg whites and gently fold with a spatula to incorporate. Sift in the coconut flour, baking soda, salt, and cinnamon and continue folding until no clumps remain.
Scoop a little less than 2 tablespoons of batter into each liner, and bake until golden brown on top and firm, about 25 to 30 minutes.
This next step may seem a little weird, but it REALLY works for gluten-free baked goods. Gently remove the cupcakes from the tin, place on a baking sheet, and bake for an additional 10 minutes to help them firm up a bit.
Let cool completely before covering with Sunbutter Frosting, a piece of freeze-dried banana, and a dash of cinnamon.