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
Ingredients
- 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
Instructions
- 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!
Related Posts
-
Amaretto Cranberry Chocolate Chunk Cupcakes
Posted on Nov 16, 2012
-
The Best Paleo Maple Bacon Chocolate Chip Cookie (In the history of man)
Posted on Sep 27, 2012
-
Paleo Chocolate Covered Raisin Clusters (Raisinets)
Posted on Sep 4, 2012
-
Paleo Dark Chocolate Cherry Chunk Espresso Brownies
Posted on Jun 10, 2012
Tags
Share This
Oh my goodness, those look amazing! and very very dangerous. :)
I have been eagerly awaiting this recipe since you posted it on FB! Now, I just gotta get me some avocados…
Do you have a brand or source for almond butter you like? It’s so expensive. Thanks!
Trader Joes has a great Almond Butter selection is runs about 5 bucks a jar.
Heavenly! There’s no way you can go wrong with those ingredients! :-)
Shirley
Ok, these look sooooo good! I had some almond butter just hanging out in the fridge needing a little love and it looks like I know what to do with it now!
Oh my….
These look delish.
Can you recommend an egg substitute??
I normally do flax meal but I don’t think they will rise and be as fluffy as these look.
I’m sorry, I haven’t tried it without egg. Maybe the flax and a chia seed mixture?
It is amazing what you can do with avocados. I’ve tried them in a raw chocolate pudding, but never put their magical qualities to use in a baked goodie. Wow, these look so fudgey and have such a nice texture. They may just be my Valentine week treat.
I just made these and they are delicious!!! Even my picky husband loved them!! I made my own almond butter (which apparently you can just keep on grinding up almonds in a food processor and voila!). Will for sure make these again!!!
These were great! Avocados are so affordable right now I may make a couple of batches and freeze them.
I only wanted a half recipe so I used two eggs. I also used half honey and half coconut palm sugar. I made them as full sized muffins and got about 16, cooked for 15 minutes.
Do you have a good suggestion for purchasing almond butter rather than in the smallish jars in the store?
I know this isn’t the ideal answer for everyone but I make my own in my Vitamix. I buy a large bag of almonds from Sams for around $11 and it makes months worth of almond butter and I make it fresh as I need it. I know not everyone has access to a high-powered blender but a good food processor will also do the trick.
ive been wanting/needing a Vitamix but haven’t been able to purchase one so far. Maybe I can really rationalize that I need a better blender. :)
In the meantime I’ll try my food processor.
These are sooo good. This recipe makes a ton! I freeze them, separated into groups of 8 and get them out one week at a time. Thanks for the recipe!
Do you have any ideas for almond butter substitutes? I cant get almond butter where I live (Latin America), thanks!
You can use any nut butter, peanut butter, or sunflower seed butter. Just aim for the raw kind as the regular stuff may be too sweet/salty.
Also, I make my own almond butter cheaply in my blender.