These “chocolate” cupcakes are moist, fluffy, and simply delicious! They’re gluten dairy, and egg free plus paleo and AIP compliant!
We recently celebrated a few birthdays and it got me craving a simple AIP cupcake. One that I can eat sans reactions.
Now, are you here because you’ve been dying for an AIP allergen-friendly cupcake too? Well I got you covered!
You are definitely going to to want to make these. They will hit the spot, and make birthday celebrations on a restricted diet a whole lot better…
Because everyone deserves a cupcake!
These cupcakes were inspired by my banana muffins, one of the most popular recipes on the blog. They often are praised for having a great texture especially for being paleo and AIP!
I knew I could use it as a base for creating a “chocolate” (carob) cupcake and I gotta say, I was right! Totally patting myself on the back right now 😉
What you need to make these “Chocolate” Cupcakes
- Green banana flour – I’ve used this flour in several recipes, including fudgy avocado brownies. I feel it gives a gluten-like texture to gluten free baking!
- Tigernut flour – you know this is a fave flour of mine! I use it often in my baking recipes. It’s nut-free too, as tigernuts are tubers, not nuts as the name suggests.
- Carob – I’ve only used carob in this recipe, but I’m thinking cocoa would work as well, if you tolerate it.
- Arrowroot Starch – although the green banana and tigernut flours provide starch I find the addition of arrowroot helps the texture of these cupcakes.
- Gelatin – I personally use great lakes gelatin!
- Baking soda – helps these cupcakes rise!
- Salt – gotta balance out the flavours with a bit of salt!
- Bananas – not only do the bananas help to bind but they also help keep these muffins moist and add some natural sweetness.
- Coconut oil – it’s my baking oil of choice!
- Maple syrup – my sweetener of choice, I am Canadian after all 😉
- Vanilla Extract – pure vanilla extract is best!
- Apple Cider Vinegar – this interacts with the baking soda helping these cupcakes rise!
I find the icing really makes it a cupcake! But you can definitely leave it off though and they’d still be tasty. Possibly more like a muffin but still delicious nonetheless.
- Palm shortening
- Maple syrup
- Coconut butter
These “chocolate” cupcakes are moist, fluffy, and simply delicious! They're gluten dairy, and egg free plus paleo and AIP compliant!
- 1/3 cup green banana flour
- 1/3 cup tigernut flour
- 1/4 cup carob powder
- 1/4 cup arrowroot starch
- 2 tbsp gelatin
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 medium bananas, mashed
- 1/3 cup coconut oil, softened or melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp apple cider vinegar
- 1/2 cup palm shortening
- 1/4 cup maple syrup
- 2 tbsp coconut butter
- Preheat oven to 350.
- Grease 6 muffins cups (I use a bit of coconut oil).
- Whisk together all dry ingredients in a large mixing bowl. Set aside.
- In a separate bowl mix together all wet ingredients.
- Add dry ingredients to wet ingredients and mix until combined.
- Separate the batter into 6 muffin cups.
- Bake at 350 for 30 minutes.
- Icing: add icing ingredients to a blender (if coconut butter is extra hard you can warm it in the microwave until softened – 10 seconds at a time, before adding to blender) and whip on high until well incorporated.
- Allow cupcakes to cool before applying the icing.