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Sugar Free Banana Nut Cupcakes With Banana Cream Frosting
Sugar Free Banana Nut Cupcakes With Banana Cream Frosting

Make sure to check out the garbanzo egg! It’s such a great egg replacement if you can’t eat eggs or seeds. Our usual go-to egg is a flax egg- 1 TB ground flax seeds to 3 TB water. So I’m thrilled to have another option.

Have you come up with a special treat that’s healthy, low sugar, grain free and nut free? Please share with us!

And by the way, our cupcakes were a hit! You can see from Elijah’s face he thoroughly enjoyed them.

To celebrating in a healthy way!

Sugar Free Banana Cupcakes

Yield: 24 medium sized cupcakes // 48 mini cupcakes

Ingredients:

½ cup garbanzo bean liquid from canned garbanzo beans, whipped *see below
6 ripe bananas, mashed with a fork
10 TB. Lakanto sweetener
1 TB. vanilla extract
4 cups Tiger Nut flour
2 TB. baking powder
1 TB. ground cinnamon
½ tsp. sea salt

Instructions:
Preheat oven to 350 degrees. In a medium sized bowl place the mashed bananas, lakanto, and vanilla and combine until smooth. Add the garbanzo bean liquid mixture and mix again until smooth. In a larger separate bowl whisk together the tiger nut flour, baking powder, cinnamon, and sea salt. Pour wet mixture over dry mixture and stir until combined and no dry streaks remain. Line a muffin or mini muffin pan with liners of your choice. Scoop batter in each liner filling them ¾ full. Bake at 350 degrees for 25-30 minutes for medium cupcakes and 15 minutes for the minis, or until a skewer comes out clean. Let cool. Ice with your choice of icing below!

*To whip the garbanzo bean liquid drain canned garbanzo beans in a medium sized bowl. Reserve the beans for another use. With a whisk whip until slightly foamy approximately 3-4 minutes.

Carob Avocado Icing

Yield: 12 medium sized cupcakes // 48 mini cupcakes

Ingredients:

1 ½ large ripe avocados, pitted
5 TB. roasted carob powder
1 ½ ripe bananas
¼ tsp sea salt
1 TB. vanilla extract
Water, to thin the icing

Instructions:
Place all ingredients into a high speed blender and blend until smooth and creamy. Add water as necessary but be sure to not thin the icing too much! It spreads best when still creamy. Spread on cupcakes swirling the tops.

Coconut Cream Icing

Yield: 24 medium sized cupcakes // 48 mini cupcakes

Ingredients:

3 5.4 oz cans coconut cream, chilled overnight
1 TB. vanilla extract

Instructions:
Open the cans of coconut cream separating the liquid from the solid. Reserve the liquid for another use like your morning green smoothie! Add the solids to a mixer with the vanilla and whip until thick and creamy. Spread on cupcakes and top with unsweetened shredded coconut.

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Jo Schaalman and Julie Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body, and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they've lead thousands of people through their online supported cleanse through their accessible and light-hearted approach. They've been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show. 

To learn more about “Jo and Jules” and to download a free e-cookbook for a sampling of the delicious food served up on the Conscious Cleanse, please visit their website. 

 

 

 


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