March 1, 2016 / Leave a Comment
for the cupcakes
1 ½ cups blanched almond flour
1 tablespoon arrowroot powder
¼ teaspoon Celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
¼ cup agave nectar
1-2 very ripe bananas (about ¾ to 1 cup mashed)
In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda.
In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas.
Mix wet ingredients into dry. Scoop batter one heaping ¼ cup at a time into a paper-lined 12-cup muffin tin. Bake at 350° for 15-18 minutes. Then frost with buttercream frosting (recipe below).
1/4 cup Earth Balance butter
1 teaspoon good vanilla
1 1/3 cup powdered sugar
1 tablespoon coconut or almond milk
Cream butter with mixer, add sugar, and incorporate vanilla. Then add milk. Mix until creamy.
Extra Tip: If you use a good vanilla with vanilla beans in it you will get the speckled-bean look in your frosting.