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- 4 eggs large
- 2 tsp. vanilla extract
- ⅓ c. pure maple syrup
- 1 c. banana mashed
- ½ c. coconut oil melted
- ⅓ c. coconut flour
- ⅓ c. almond flour
- ⅓ c. cocoa powder
- ½ tsp. salt
- ½ tsp baking soda
- ½ tsp. baking powder
- 3 Tbsp. cacao nibs or mini chocolate chips*
Instructions
- Preheat oven to 350 degrees.
- Line a 12-count cupcake tray with liners and spray each one with non-stick cooking spray.
- In a large bowl combine eggs, extract, maple syrup, banana, and coconut oil. Beat on low speed with an electric mixer until just combined.
- In a separate, medium-sized bowl combine coconut flour, almond flour, cocoa powder, salt, baking soda, and baking powder. Toss to combine.
- Slowly add dry ingredients into the larger bowl of wet ingredients. Mix by hand until just combined after each addition.
- Stir in caco nibs by hand until just combined.
- Fill each cupcake liner with equal amounts of muffin batter.
- Bake in preheated oven for 22-24 minutes or until a toothpick comes out clean.
- Let sit for 10-15 minutes before enjoying.
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