Chocolate Chip Banana Cupcakes

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, PALEO

My daughter insisted on borrowing a slightly creepy pat-a-cake book from the library.  The characters all look slightly odd and I’m unsure of the story line.  They wake a baby up in the middle of the night and insist on making a big cake full of 100s and 1000s, lollies and chocolate drops.  The moon comes for tea and everyone gets to eat cake instead of going to bed.
My daughter certainly doesn’t need this kind of encouragement to prolong bedtime anymore than she already does!
Anyway, since we have had this book in our house she has been asking to make cupcakes daily.  So yesterday we finally made cupcakes and they hit the spot perfectly!

Recipe (makes 10)
3 ripe bananas (mine weighed 260g once peeled)
3 eggs (lightly beaten)
3 tbsp cashew butter (other nut or seed butters will work as well)
¼ tsp coconut vinegar (or apple cider vinegar)
¾ cup blanched almond flour
4 tbsp tapioca flour
3 tbsp coconut flour
5 tbsp coconut sugar (less or more to taste)
1 tsp baking powder
½ tsp bicarb soda
70g dark chocolate chips (or roughly chopped dark chocolate)**

**NOTE:  You want your chocolate chips to be the dark 70-100% cocoa, dairy and soy free kind.  Mine contain only cacao mass, cacao butter, cacao powder and unrefined cane sugar.

Method
Preheat your oven to 160C and place 10 patty pans into a muffin pan.
Place your peeled bananas in a mixing bowl and mash well.
Next place your eggs in the mixing bowl, on top of your mashed bananas, and whisk until well combined.
Now add the cashew butter and coconut vinegar to your bowl and mix/mash until your wet mixture is well combined.
Don’t fret if your mixture has a few lumps.
Now add the flours, coconut sugar, baking powder and bicarb soda and stir until well combined.
Finally fold through your chocolate chips.
Spoon evenly into your prepared patty pans and place into the oven for 25 minutes, or until a skewer inserted into the centre of a cupcake comes out clean.
Allow to cool in the pans for 5-10 minutes before transferring to a wire cooling rack.
These are beautifully comforting fresh out of the oven.  Think fluffy and lightly banana-y with little eruptions of melty chocolate in every bite.  YUM!