Easy Elvis Cupcakes (3 Variations)- No special flours needed!

When I think of Elvis, I think of my Grandma Rogers who still to this day loves Elvis! I also think of peanut butter and banana sandwiches!  Yummy!  I have always loved peanut butter and I really didn’t mind the switch 6 or 7 years ago to natural peanut butter from Jiff, which is what I was raised on.  Yes, you have to stir it but if you get one of those clever Peanut Butter Stirrers (I highly recommend purchasing one), it will save you the mess of cleaning up spilled oil which is a little harder than cleaning up spilled milk! 😉 These cupcakes are SO EASY!!  They are inspired by the first bread I made after going grain free over 15 months ago.  Secret ingredient, peanut butter!  And an Elvis cupcake wouldn’t scream ELVIS without bananas!  In the past year, I haven’t eaten many bananas because they are very high in sugar but I have managed to add just enough for flavor in my Banana-Nut Scones (in cookbook) as well as these cupcakes to give you a little bit of banana flavor without all of the sugar!  This is a peanut butter-banana cupcake and not a sandwich which Elvis was famous for but perhaps he wouldn’t have left this world so early if he had of laid off the bread anyway.  Just a thought. Another reason this recipe is so easy is because you don’t need any special flours.  I use almond flour and coconut flour in all of my other recipe creations but for those just starting the grain and sugar-free lifestyle, this gives you just a taste of something sweet without having to rush to look for any of the specialty flours. Also, the directions are as easy as peanut butter pie…. add all ingredients to a bowl and mix.  DONE!  I do like to pour the vinegar over the baking soda to watch the bubbles but that is not necessary but I like the amusement  😉 These cupcakes are very moist as long as you don’t over bake.  If your oven tends to run hot, take them out a few minutes early. Also, if you want to frost them, try them dipped in my Chocolate Ganache or frost them with a little peanut butter sweetened with a smidgen of Kal Stevia.

Chocolate Chip Banana
Double-Chocolate Chip
 
 
Chocolate Chip-Banana
Banana-Peanut Butter and Double Chocolate Chip

I love to experiment and you never know what taste good until you try it.  I also made a batch and added 2 tsp of cinnamon and 1/2 cup chopped pecans to #1’s recipe to create sort of banana-nut muffin. I thought it tasted great even with a little peanut butter flavor so really there are 4 variations you could try.  Want some bacon with your chocolate??  Add 2 pieces of cooked, crumbled bacon to the Double-Chocolate Cupcake for an extra surprise!  Elvis (and grandma) would be proud!

**Substitutions:  You could also substitute natural almond butter for the peanut butter if you like (or need to).  I chose peanut butter because I LOVE it as well as it is half the price of natural almond butter.

** Another substitution would be 1/3 cup unsweetened applesauce for the banana.  This is a great option for lower carbs and if you don’t like bananas.

**For a nut free version, substitute Sun Butter but warning, they may turn green! (But this is ok!)

I hope you enjoy this recipe and all of it’s variations.  Happy Eating!

#1 Banana-Peanut Butter Cupcake Base Recipe

Makes 7 Cupcakes

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Ingredients
    • 2/3 cup natural peanut butter (or almond or Sun Butter)
    • 2 large eggs
    • 1 small, ripe banana, mashed (6 inches in length)
    • 1 tsp. baking soda
    • 1 tsp. apple cider vinegar (or acid of choice)
    • 1/8th tsp plus 2 more servings of Kal Organic Pure Stevia  or 1/4 tsp. Organic Trader Joe's Stevia OR sweetener of choice, to taste
Instructions
  1. Preheat oven to 350 degrees F.  Add all ingredients to a medium bowl and blend well with whisk.  Taste for sweetness and adjust the sweetness if needed to suite your taste.

    Using a large scoop (1/4 cup), divide batter into 7 cupcake liners (using scant full large scoop). Bake for 15-17 minutes.  DO NOT OVER BAKE!

    Carb Count: 6 net carbs each cupcake

Satisfying Eats http://satisfyingeats.com/

#2 Chocolate Chip Banana Cupcake Recipe:

2/3 cup natural peanut butter (or Almond or Sun Butter)
2 eggs
1 small, ripe banana, mashed (6 inches in length)
1 tsp baking soda
1 tsp apple cider vinegar
1/8th tsp plus 2 more servings of Kal Pure Stevia (to taste) (or sweetener of choice)
2 oz of chopped Homemade Chocolate Chunks or 2 oz of chopped 85% cocoa or higher chocolate bar

Preheat oven to 350 degrees F.  Add all ingredients to a medium bowl and blend well with whisk.  Taste for sweetness. Using large scoop (1/4 cup), divide batter into 7 cupcake liners (using scant full large scoop).  Bake for 15-17 minutes.  DO NOT OVER BAKE!

Carb Count: 6.5 net carbs each cupcake
 

#3 Double-Chocolate Chip Banana Cupcakes Recipe: 

2/3 cup natural peanut butter (or Almond or Sun Butter)
2 eggs
1 small, ripe banana, mashed (6 inches in length) (or 1/3 cup unsweetened applesauce)
1 tsp baking soda
1 tsp apple cider vinegar
1/8th tsp plus 3-4 servings of Organic Kal Pure Stevia OR 1/4 tsp. Organic Trader Joe’s Stevia or sweetener of choice, to taste
1/4 cup plus 1 tsp unsweetened cocoa powder
1 tsp pure vanilla extract
1 tbsp leftover coffee (or water)
2 oz of chopped Homemade Chocolate Chunks or 2 oz of chopped 85% cocoa or higher chocolate bar*

*Or try this new Chocolate Bar that I LOVE!!

Preheat oven to 350 degrees F.  Add all ingredients to a medium bowl and blend well with whisk.  Taste for sweetness. Using large scoop (1/4 cup), divide batter into 7 cupcake liners (using scant full large scoop).  Bake for 15-17 minutes.  DO NOT OVER BAKE!

Carb Count: 7 net carbs each cupcake

**Note:  If using unsweetened apple sauce, there will be 2 LESS net carbs per cupcake.   

For Cookies

Makes 1 dozen

Follow recipe exactly (Add some chopped nuts if you like). Use small Scoop and portion out cookies on parchment lined cookie sheet (or get one of these handy silicone liners).  With buttered (or oiled) hand, flatten cookies slightly. Bake 10- 12 minutes.  Do not overbake!

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Double Chocolate Chip recipe with Nuts

Grain-Free Start Kits cookbook collage 3-5-14

Comments

  1. says

    Baking the double chocolate cupcakes right now– mine had VERY thick batter… Maybe there wasn't enough oil in my natural peanut butter? It seems to separate and then makes my recipes inconsistent– some too much oil, some not enough. I think I'm off to amazon to buy a peanut butter stirrer! ;). Ps: I used apple sauce and melted cacao!

  2. says

    @dallasmamaof2, I haven't had that problem. Be sure natural pb is stirred well. I have used 2 different brands the 4 or 5 times I have made them and they blended well, I didn't even use a mixer. Definitely get the PB stirrer! http://astore.amazon.com/satisfyingeat-20/detail/B000A3I3BA The batter separating also could come from the melted cacoa. Try using unsweetened cocoa powder next time. Hope this helps!@EmilyB, glad you and the kids loved these easy treats!

  3. Judi says

    Hi, Melissa! I just wanted to write and tell you how much I love this recipe! They are so delicious and moist. I made them again over the weekend and used sunflower seed butter instead of the peanut butter and they turned dark green! They tasted delicious, but were green! It may be fun to do this over Christmas or St Patty’s day without using food coloring! Thanks for your wonderful recipes. I love reading your blog about the boys too!! Hope you’re feeling better!!

  4. Kim McDonald says

    Just wanted to mention that if you’ll store your peanut butter jar upside down, you’ll never have to stir it. :) Thanks for the yummy recipe!

  5. says

    They came out perfect. Thank you for the recipe. These are the best cupcakes I have ever had. Seriously. I used maple almond butter and enjoy life chocolate chips. Oh my, sinful!

  6. Beth says

    I made a batch of the Chocolate Chip-Banana cupcakes (I substituted Almond Butter for the peanut butter) on the weekend and they were a huge hit.
    I’ll be making another batch tonight to take with me on a white-water rafting day trip on Friday.

  7. says

    Do you know how these freeze? I need to make some for my son for when his classmates get cupcakes for birthdays, and they will be freezing them. I am not sure how they will be defrosting them, probably in the microwave. Just looking for some advice because he loves these.

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