2/3cupnatural nut butter (I prefer cashew but peanut butter was my first butter)Cashew, peanut, Almond or Sunbutter
1/2mediumripe banana, mashed (6 inches in length) (or 1/3 cup unsweetened applesauce)
1tspapple cider vinegar
1/4tsp.Stevia Select Stevia or sweetener of choiceto taste
1/4cupunsweetened cocoa powder
1tsppure vanilla extract
1tbspleftover coffeeor water
1 tablespooncoconut milk
2ozmini 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
Carb Count: 7 net carbs each cupcake **Note: If using unsweetened applesauce, there will be 2 LESS net carbs per cupcake.