Banana and Coconut Cupcakes
These banana and coconut cupcakes are fluffy, moist and scrumptious – and made with coconut flour! These cupcakes are so satisfying, with an incredible banana flavor with a hint of coconut!
Servings: 8 cupcakes (or 10 small/medium cupcakes)
Calories: 192kcal
Ingredients
- 75 g coconut flour sifted
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch salt
- 80 g melted unsalted butter or coconut oil or use ½ quantity of both (40g of each)
- 100 ml milk
- 4 eggs egg yolks and egg whites separated in two bowls
- ¼ cup Maple syrup (refined sugar-free)
- 2 ripe bananas mashed
- 1 ½ teaspoon vanilla
Instructions
- In a medium bowl, whisk together the egg yolks, maple syrup, mashed banana, milk and vanilla. Add the melted butter and/or coconut oil, whisking until combined into a uniform yellow mixture.
- Sift the coconut flour, baking powder, baking soda, and salt (if using) into a bowl and mix well.
- Gently combine the dry ingredients into the wet ingredients using a silicone spatula until the mixture is light yellow and grainy.
- In a separate clean bowl, use an electric whisk to whip the egg whites until soft/medium peaks form, about 2-3 minutes.
- Gently fold half of the whipped egg whites into the batter, then fold in the remaining half until fully combined, resulting in a fluffy, pale yellow batter.
- Spoon the batter into cupcake liners/tray. Bake at 160°C/320°F in a preheated air fryer for 15-20 minutes or at 170°C/340°F in a conventional oven for 20-25 minutes, until golden. Test with a toothpick — it should come out clean.
- Allow the cupcakes to cool in the tray for 5 minutes, then transfer to a cooling rack. Sprinkle with desiccated coconut and sliced bananas. Enjoy!
Notes
- Room temperature ingredients: Ensure all ingredients are at room temperature for even mixing, especially the ingredients that come from the fridge.
- Whip the egg whites to soft peaks: This is key for moist, fluffy muffins. Whipping the egg whites to soft/medium peaks adds air to the batter while retaining moisture, contributing to a light, tender crumb.
- Use a clean bowl when whipping egg whites: make sure your bowl is dry and clean from any residue – this will help the egg whites whip to desired consistency.
- Weigh your ingredients: for accuracy, I recommend weighing your ingredients, including coconut flour (instead of using cup measures).
Nutrition
Calories: 192kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 226mg | Potassium: 155mg | Fiber: 4g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 73mg | Folate: 17µg | Iron: 1mg | Zinc: 0.4mg