This recipe yields around 50 mini-cupcake. Mix the almond butter and honey by hand to create a “mousse” with the avocado, eggs, banana and rest of the ingredients and folded it into the almond butter. This creates 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. According to the blogger, larger cupcakes would be between 22-25, and a cake or brownie pan would be around 30-35 but it is suggested that you check them often.

Paleo Banana Fudge Cupcakes

Yield 50 mini cupcakes

This recipe is from a blogger over at lifeasaplate.com and is a great recipe, the kids love it!

Mix the almond butter and honey by hand to create a “mousse” with the avocado, eggs, banana and rest of the ingredients and folded it into the almond butter. This creates a very cake-like batter consistency.

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 OR Mix the almond butter and honey by hand to create a “mousse” with the avocado, eggs, banana and rest of the ingredients and folded it into the almond butter. This creates a very cake-like batter 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.