- 2/3 cup natural nut butter (I prefer cashew but peanut butter was my first butter) Cashew, peanut, Almond or Sunbutter
- 2 large eggs
- 1/2 medium ripe banana, mashed (6 inches in length) (or 1/3 cup unsweetened applesauce)
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1/4 tsp. Stevia Select Stevia or sweetener of choice to taste
- 1/4 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1 tbsp leftover coffee or water
- 1 tablespoon coconut milk
- 2 oz mini dark chocolate chips (optional)
- Preheat oven to 350 degrees F.
- Add nut butter, eggs, banana, baking soda, vinegar, sweetener, cocoa powder, vanilla, coffee and coconut milk to a medium bowl. Blend well with whisk or electric mixer. Taste for sweetness and adjust if needed.
- 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!
For mini cupcakes
- Use 1-1/2 tablespoon scoop and scoop batter into mini cupcake liners.
- Bake for around 9 minutes. DO NOT OVERBAKE
- 1 teaspoon vanilla extract optional
- 1-1/2 cups Chocolate Chunks or favorite dark chocolate
- 1 cup heavy whipping cream or pure canned coconut milk
- Warm heavy cream on top of double boiler.
- Add chocolate chunks.
- Stir until melted.
- Remove from double boiler. While warm, pour over cupcakes.
- Add chocolate chips and cream to microwave safe bowl. Microwave for 45 seconds and then stir. Continue to microwave in 30 second intervals until chocolate is melted and ganache has formed.
Whipped Ganache Frosting
- 1 batch Chocolate Ganache Recipe
- Place Ganache in refrigerator and allow to chill for 30-60 minutes.
- Whip with beaters until soft to stiff peaks form.
- Allow to set for 5 minutes and then stir. This will keep it from breaking up when you are piping it on cupcakes.
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 (OR ANY NUT 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 Whipped Chocolate Ganache or just frost them with a little peanut butter sweetened with a smidgen of Stevia.
|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!
UPDATE: My new FAVORITE nut-butter to use is Cashew Butter! It is absolutely delicious!
**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!
Banana-Peanut Butter Cupcake Base
- 2/3 cup natural peanut butter cashew, almond or Sunbutter
- 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
- 1/4 tsp Stevia Select Stevia OR sweetener of choice to taste
- 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!
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!