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Banana Cupcakes with Blueberry Buttercream Frosting
Servings: 18 cupcakes
  • Banana Cupcakes:
  • 3/4 cup almond meal
  • 3/4 cup coconut flour
  • 1/4 cup ground flax
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 cup coconut oil softened
  • 3/4 cup unrefined sugar
  • 1/3 cup natural applesauce
  • 3 very ripe large bananas, mashed (around 1 1/2 cup)
  • 1 cup unsweetened almond milk
  • Frosting:
  • 1/4 cup blueberries
  • 1/2 cup vegan buttery sticks or you can use regular organic butter but it won't be vegan
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt
  • 2 cups powdered sugar
  1. Preheat the oven to 350 degrees. Line a cupcake tin with cupcake liners or grease with coconut oil.
  2. In a large bowl, mix together the almond meal, coconut flour, flax, cinnamon and baking soda.
  3. In another small bowl, mix together coconut oil, sugar, applesauce, bananas and almond milk until combined.
  4. Add wet ingredients to dry ingredients until thoroughly mixed and smooth.
  5. Pour into prepared pan and bake for 20-25 minutes or until thoroughly cooked and when a toothpick placed in the center comes out clean.
  6. Allow to cool in pan for 10 minutes before removing and placing cupcakes on a wire rack. Allow cupcakes to completely before adding the frosting.
  7. Prepare frosting while cupcakes are cooling by mixing all ingredients except powdered sugar together in a large mixing bowl. (I use a hand mixer for this)
  8. Gradually add the powdered sugar and continue to mix the ingredients until they all become combined.
  9. Frost the cupcakes,top with fresh blueberries if desired and serve immediately. Place any leftovers in an airtight container for up to 3 days.