These YUMMY Banana Peanut Butter Cupcakes are No Flour Added & Gluten Free Glazed with with Strawberry Coconut Date Frosting Topped with Coconut, Goji Berries and Goji Berries.
Serves: 12 muffins or 24 mini muffins
1 cup nut butter ( I used peanut butter)
2 medium sized bananas
2 large eggs (or Egg Replacer)
1 teaspoon vanilla extract
2 tablespoons of raw honey(or other sweeteners such as maple syrup, stevia, etc.)
½ teaspoon baking soda
1 teaspoon apple cider vinegar
Add Your Favorite Toppings
1 Tablespoon Coconut Oil
3-4 Dates Pitted
1/2 Lemon Juice
1 Frozen Strawberry
Preheat oven to 400 degrees F.
Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
Blend until well mixed.
Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
Add additional toppings of your choice to each muffin and lightly stir into each cup
Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.