Banana Cupcakes

Well folks, my birthday happened. Ugh. They just keep coming! Depressing yet awesome because my husband spoiled me with a beautiful halo ring. What a guy!!

I figured I would share the phenomenal banana cupcakes I made for my birthday supper! If you know me, you know that I love all things "real" banana flavour. (Don't even talk to me about fake banana flavour *gags*). Our HUGE wedding cake was banana, my hubby's breakfast muffins are banana...point is... I heart banana!

This recipe is moist and fooled even the grain eaters at the supper! And they disappeared!! It was like you were at a cupcake nightclub and there was a two cupcake minimum. Okay, I'm starting to go all weird but my point is...people gobbled them up!

I went all out with a real buttercream frosting (normally avoid dairy), but you could easily replace that with a coconut cream-based frosting!! You'll have more than enough time to decide your frosting needs because these are so quick and easy to make!!!

Cupcakes:

Ingredients:
2 very ripe bananas, mashed
1/2 cup maple syrup
1/4 cup coconut oil, melted
6 organic eggs
2 tablespoons vanilla
1/2 cup coconut flour, sifted

1/2 cup finely ground flax seed
1 teaspoon baking soda
3/4 teaspoon salt

1/2 teaspoon nutmeg

1. Preheat oven to 350 degrees.

2. Dump everything into a blender and blend for two minutes (ish). Batter should be smooth and light!

3. Line muffin tin with paper liners and fill each muffin cup with 1/3 cup of batter.

4. Bake for 22 minutes until a toothpick comes out clean.

Frosting:

1 cup salted, pastured, butter (make sure it's salted!!)

4 cups icing sugar