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Banana and Date Coconut Cupcakes

Pack these Banana and Date Coconut Cupcakes for your kids’ next playdate. They’re not just delicious, they’re also great for digestive health. Hot tip: this goes well with our Apricot Banana Smoothie.

Here are more tasty, after-school treats to try:

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Banana and Date Coconut Cupcakes
INGREDIENTS
  • 30 MINS
  • Bake
  • snack
  • Gluten Free

METHOD

1.

Heat oven to 180°C.

2.

Add dates and coconut flour into a food processor and blend together until the dates start to break down. Now add the banana, spices, bicarbonate soda, cream of tartar and salt, and combine well.

3.

Add the water, eggs and oil to the mixture and blend to combine.

4.

Divide the mixture into cupcake papers in a cupcake tray by spooning the cupcake mix 3/4 full into the papers. Bake them for 20 minutes - until they spring back when lightly pressed in the middle and are golden.

5.

Garnish as desired.

Nutrition per serving

The nutritional information above is only intended for guidance.
  • kcalories 0
  • protein 0
  • carbs 0
  • fat 0
  • saturates 0
  • fiber 0
  • sugar 0
  • salt 0

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INGREDIENTS

  • 1 ½ cups dates (dried, pits removed, chopped)
  • 1/2 cup coconut flour
  • 1 banana, ripe
  • 1 teaspon ground cinammon
  • 1/4 teaspon ground nutmeg
  • 1/2 teaspoon gluten-free baking soda
  • 1 teaspoon cream of tartar
  • 1 pinch salt
  • 1/2 cup water
  • 6 eggs
  • 3 tablespoons coconut oil
  • Toasted coconut flakes, to garnish (optional)
  • 100% Canadian maple syrup, to drizzle (optional)
  • Raspberries, to garnish (optional)

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