Mineral-Rich Banana-Chocolate Cupcakes

I made half the batch without sugar, and then added 1/4 cup to the other half of the batch.

I found that the half of the recipe I made with some added sugar took longer to bake – maybe because they were more moist?

Anyway, I found both of them to be yummy – what do you think? Do you like the natural sweetness or an added sweet boost?

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Ingredients

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• 3 medium bananas
• 1 cup almond milk
• 2 Tbsp almond butter
• 1 Tbsp molasses
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 1/4 cup whole grain flour
• 1/2 cup rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup cocoa powder
• 1/4 cup sesame seeds
• pinch sea salt
• 1/4 cup dark chocolate chips, dried cranberries or raisins (optional)

Directions

1. Put the bananas and all the wet ingredients (up to the vanilla) in a blender and puree until smooth.
2. Put the flour and dry ingredients (everything up to the chocolate chips) in a bowl and stir to combine.
3. Mix together the wet and dry, stirring as little as possible.
4. Spoon into muffin cups, and bake at 350F for 20 minutes (or longer if you add sugar).
5. Take them out of the oven and let them cool fully before taking out of the trays, since they’ll be very moist.

What do you think of my banana chocolate cupcakes? Let me know below!