Banana Chocolate Chip Cupcakes
Gluten-Free and Paleo
Based on this recipe.
1/4 cup raw honey
3 tablespoons coconut oil (melted)
2 large eggs
2 very ripe bananas
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups coconut flour + 1/2 cup raw, unsweetened shredded coconut
1 heaping teaspoon tapioca starch
1 cup semi-sweet chocolate chips (to make paleo, use dairy-free)
Preheat oven to 350°F.
Put cupcake tins into cupcake pan.
Mix together the wet ingredients well.
Add in the dry ingredients to the wet ones and keep mixing.
Bake for 15 minutes and check to see if the toothpick is clean. If they aren’t done, leave in for two minutes and check again. Repeat until the toothpick comes out clean.
I frosted these with store-bought vanilla icing, more chocolate chips, and pink sprinkles. Duh.