Protein-packed banana muffin with a healthy fat-filled frosting.
- 2 medium-size ripe bananas
- 1/2 cup or avocado oil
- 3 eggs
- 1/4 – 1/3 cup honey or maple syrup
- 3 Tbsp. whole milk, or a dairy-free milk like coconut milk, or oat milk
- 1 tsp. apple cider vinegar
- 1 cup sorghum flour
- 1 cup or white rice flour
- 3 Tbsp. grassfed
- 2 tsp. psyllium husk powder
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. unrefined sea
- 1 cup unsweetened sunbutter
- 4 Tbsp. butter, softened
- 4 Tbsp. honey
- pinch salt (optional)
- Preheat oven to 350 degrees F.
- In a large mixing bowl mash the bananas.
- Add the other wet ingredients: oil, eggs, honey, milk, and vinegar. Mix to combine.
- Add the dry ingredients: flour, collagen, psyllium husk, soda, powder, and salt. Blend with mixer or whisk until well combined.
- Pour into a greased cupcake tin or use cupcake liners (12 large, 14-16 medium).
- Bake at 350 degrees F for 30 – 35 minutes.
- Allow cupcakes to cool before frosting.
- Mix sunbutter, butter, and honey in a small bowl. Stir to combine.
- Refrigerate until ready to use.
- Frost cupcakes and serve immediately.
- You may add a pinch of salt and/or dye-free sprinkles on top.
- Store in an airtight container in the fridge for up to a week. You could also put unfrosted cupcakes in the freezer for a quick breakfast later.
You can replace the olive oil with melted butter or coconut oil in the cupcakes.
You can replace the sunbutter with any nut butter in the frosting.
You can replace the butter with coconut oil in the frosting.
You can add mini chocolate chips to the cupcake batter for a special birthday treat! Or a couple of tablespoons of cocoa powder will make these chocolate cupcakes.
- Serving Size: 1 cupcake
- Calories: 482
- Sugar: 18g
- Sodium: 281mg
- Fat: 35g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 51mg
Keywords: healthy breakfast, snacks for kids, picky eater