Moist Tropical Cupcakes

posted in: DIY | 0

My youngest daughter’s birthday was barreling down on us like a freight train and I was unprepared. For health reasons, she needed to eat gluten-free and sugar-free. No small tasks when talking birthday party.

On a daily basis, these requirements aren’t a huge deal.  However, with a birthday looming, there were certain expectations, and in this case, this was a big deal.  Diet restrictions aren’t fun when you just want to be like “everyone else.

Moist Tropical Cupcakes: The Idea

I figured certain fruits make a great sweetener. Fruits like dates, bananas, and pineapple are naturally sweet. It is while pondering this fact I had the idea of making moist tropical cupcakes.

Cupcakes are popular for birthday parties and, with cute muffin liners, they would look rather festive.

This tropical cupcake recipe is grain-free, sugar-free, and dairy-free. However, that is not the best part.

The best part?

She loved them!

They were moist, flavorful, and perfectly sweetened.

moist tropical cupcakes

Moist Tropical Cupcakes: Ingredients

Moist Tropical Cupcakes: Method

Pre-heat your oven to 325 degrees Fahrenheit.

In a blender—I use my trusted Vitamix—place the pineapple, banana, dates, coconut oil, vanilla extract, and eggs.

Blend on high until all these ingredients are pureed and well combined.

Pour into a container and add the almond meal, baking soda, and coconut flour. Mix until incorporated.

Fill some muffin liners to two-thirds full.

Bake:

Or bake until a toothpick inserted in the center comes out clean.

Topping 

I topped each moist tropical cupcakes with a coconut frosting.

Moist Tropical Cupcakes

Moist Tropical Cupcakes

Ingredients

  • 1 (20 oz) can pineapple chunks—drained
  • 1/2 cup coconut oil
  • 7 large eggs
  • 12 dates—pitted
  • 1 1/4 cups almond meal
  • 1/4 cup coconut flour
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 ripe banana

Instructions

Pre-heat your oven to 325 degrees Fahrenheit.

In a blender—I use my trusted Vitamix—place the pineapple, banana, dates, coconut oil, vanilla extract, and eggs.

Blend on high until all these ingredients are pureed and well combined.

Pour into a container and add the almond meal, baking soda, and coconut flour. Mix until incorporated.

Fill some muffin liners to two-thirds full.

Bake:

Regular muffins: 25 to 30 minutes

Mini muffins: 15 to 20 minutes

Or bake until a toothpick inserted in the center comes out clean.

https://www.florencewitt.org/moist-tropical-cupcakes/

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