Mini Bananacado Fudge Cupcakes
Updated Feb 15, 2021, Published Jul 01, 2015
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These are one of those recipes you can bring to a party and trick people into eating healthy. They’re rich, sweet, gooey – everything you want in a cupcake.
Mini Bananacado Fudge Cupcakes
Ingredients
- 2½ cups creamy unsweetened almond butter
- 1 cup honey, or you can lower this to ¾ cup and add an additional banana
- 3 large eggs, lightly beaten
- 2 large very ripe bananas
- 1 tablespoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 3 medium avocados, pitted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350ºF. Line 2 mini muffin pans with paper liners.
- In a large bowl, combine the almond butter and honey. In a blender or food processor, combine the eggs, bananas, vanilla, cocoa powder, and avocados to form a mousse-like consistency. Add the baking powder and baking soda. Fold the avocado mixture into the almond butter mixture.
- Fill the muffin cups 1/3 full with batter. Bake for 12-15 minutes or until the edges are firming and centers are cooked through. Cool completely before serving. Store in an airtight container in the refrigerator.
Nutrition
Calories: 133kcalCarbohydrates: 11gProtein: 3gFat: 9gSaturated Fat: 1gCholesterol: 10mgSodium: 29mgPotassium: 220mgFiber: 2gSugar: 7gVitamin A: 35IUVitamin C: 1.7mgCalcium: 58mgIron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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