Chocolate Cupcakes (AIP/Paleo)

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!

Chocolate Cupcakes (AIP/Paleo)

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!

Chocolate Cupcakes (AIP/Paleo)

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 šŸ˜‰

Chocolate Cupcakes (AIP/Paleo)

What you need to make these “Chocolate” Cupcakes

Dry Ingredients

  • 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!
Chocolate Cupcakes (AIP/Paleo)

Wet Ingredients

  • 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 šŸ˜‰
  • Vanilla Extract – pure vanilla extract is best!
  • Apple Cider Vinegar – this interacts with the baking soda helping these cupcakes rise!

Icing (optional)

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

Chocolate Cupcakes (AIP/Paleo)

Yield: 6 cupcakes

Chocolate Cupcakes (AIP/Paleo)

Prep Time:
10 minutes
Cook Time:
30 minutes
Additional Time:
15 minutes
Total Time:
55 minutes

These “chocolate” cupcakes are moist, fluffy, and simply delicious! They're gluten dairy, and egg free plus paleo and AIP compliant!


Ingredients

Dry Ingredients

Wet Ingredients

  • 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

Icing (optional)

Instructions

    1. Preheat oven to 350.
    2. Grease 6 muffins cups (I use a bit of coconut oil).
    3. Whisk together all dry ingredients in a large mixing bowl. Set aside.
    4. In a separate bowl mix together all wet ingredients.
    5. Add dry ingredients to wet ingredients and mix until combined.
    6. Separate the batter into 6 muffin cups.
    7. Bake at 350 for 30 minutes.
    8. 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.
    9. Allow cupcakes to cool before applying the icing.
    10. Enjoy!

Chocolate Cupcakes (AIP/Paleo)

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