Paleo Bananacado Fudge Cupcakes
You know how when most normal people are falling asleep, they think of what they did that day, what they need to do, things that make them happy, things that stress them out?
I think of avocados.
Well, rather I did this week. They had a sale at Sam’s club for the large bag of 6. And sure, I could make guacamole but Charlotte and I are the only ones in the house who like it and 6 would make a lot. I could eat it with my burger or put it on a salad. But I wanted to be daring, to try something different. So I thought that maybe because of their high fat and creamy texture, I could use them in a paleo brownie/cupcake concoction to make them richer AND add some serious nutritional value to a “treat.”
Well, it worked. They came out better than I could have ever imagined. These little babies are the perfect texture -fudgey but still hold together instead of dissolving into goo. They’re amazing cold right from the fridge and if you cook them past the fudgey state they will take on more of the cupcake consistency, which you may decide you want. I take them out of the oven just as the center stops jiggling and let them cook the rest of the way and cool off on the counter. This gives them that effect. But like I said, if you want more of a moist cupcake, cook till the center is firm to the touch.
This recipe yields a lot, around 50 mini-cupcake, so if you want to make less, just halve everything. I mixed the almond butter and honey by hand and then created a “mousse” with the avocado, eggs, banana and rest of the ingredients and folded it into the almond butter. This created a very cake-like batter consistency.
Cooking times will vary based on the size of the cupcakes, or the pan if you decide to make this into a bread/brownie. For the mini cupcake, it was about 15-18 minutes, so I surmise that larger cupcakes would be between 22-25, and a cake or brownie pan would be around 30-35. I just suggest you check them often.
Recipe: Paleo Bananacado Fudge Cupcakes
- 2 1/2 c. almond butter
- 1 1/4 c. honey (or you can lower this to 3/4 c. and add an additional banana)
- 2 lg ripe bananas
- 3 medium avocados
- 3 eggs, beaten
- 3/4 c. cocoa powder
- 1 tbsp. vanilla
- 1 tsp baking soda
- 2 tsp baking powder
- In a large bowl, mix the almond butter and honey.
- In a blender or mixer, beat the eggs, banana, vanilla, cocoa powder and avocado to form a mousse-like consistency.
- Add baking soda and baking powder.
- Fold into the almond butter to make batter.
- Pour into mini-cupcake tin (use the paper, it really makes a difference)
- Bake at 350 for 15-18 minutes depending on size and desired consistency.
I had a friend ask me for the Nutrional Facts on these and I don’t normally even know or look but I decided to check it out for fun. I plugged it all into a recipe builder and this is what I got for 24 large muffins (per each muffin):
240 cals, 17g fat, 23g carbs, 15g sugar, 5g protein.
BUT if you hald the honey and add in an additional ripe banana in its place (this has been tested and they come out just as awesome, you get this per muffin:
220 cals, 17g fat, 16g crabs, 9g sugar, 5g protein.
It’s a personal choice and you can try it both ways and see what you like best! Either way, it’s still a great, healthy treat or breakfast!