- 1 cups banana flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/ 4 teaspoon salt
- 1/ 12 cups almond milk
- 1 ripe and mashed banana
- 1/ 21 cups coconut sugar
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 can coconut milk
Preheat oven to 350 degrees F. Chill coconut milk in fridge for frosting for 4-24 hours.
In a large bowl mix banana flour, cocoa powder, baking powder and salt. In a separate bowl combine almond milk, mashed banana, coconut sugar, coconut oil and vanilla.
Add wet ingredients to dry ingredients and mix until it forms a batter. Add to cupcake tins and bake for 15 minutes.
Frosting - Open chilled can of full fat coconut milk and drain water. Whisk coconut milk and 1 teaspoon of vanilla extract.