vanilla tiger nut cupcakes

Finding a sweet treat that’s healthy, low in sugar, grain-free, and nut-free is a tall order. This cupcake delivers, with two different decadent frosting options to boot! Egg-free and naturally sweetened with ripe bananas, this is a dessert for everyone. We love baking with protein- and fiber-rich tiger nut flour, which doesn’t come from a nut as the name suggests, but from a small root vegetable.

Yield 24 cupcakes or 48 mini cupcakes
Prep Time 10 minutes
Cook Time 30 minutes
80:20

6 ripe bananas, mashed with a fork

10 tbsp Lakanto Classic Monkfruit Sweetener

1 tbsp pure vanilla extract

½ cup aquafaba (liquid from canned chickpeas), whipped (see note)

4 cups tiger nut flour

2 tbsp baking powder

1 tbsp ground cinnamon

½ tsp Himalayan pink salt

1   Preheat the oven to 350°F. Line two 12-cup muffin pans or two 24-cup mini muffin pans with paper liners.

2   In a medium bowl, combine the mashed bananas, sweetener, and vanilla. Stir until smooth. Add the whipped aquafaba, and mix again until smooth.

3   In a large bowl, whisk together the tiger nut flour, baking powder, cinnamon, and salt. Pour the wet mixture over the dry mixture, and stir until combined and no dry streaks remain.

4   Scoop the batter into the prepared muffin cups, filling them ¾ full. Bake for 25 to 30 (regular cupcakes) or 15 minutes (mini cupcakes), or until a skewer comes out clean. Let cool completely before topping with Carob Avocado Frosting or Coconut Cream Frosting.

note

To prepare the aquafaba, pour the liquid from 1(15oz) can chickpeas into a medium bowl. (Reserve the beans for another use.) With a whisk, whip the liquid for 3 to 4 minutes or until slightly foamy.

SWEET TREATS

CAROB AVOCADO FROSTING

Yield 3 cups
Prep Time 10 minutes
Cook Time None

1½ large ripe avocados

5 tbsp roasted carob powder

1½ ripe bananas

¼ tsp Himalayan pink salt

1 tbsp pure vanilla extract

1   In a high-speed blender, combine the avocados, carob powder, bananas, salt, and vanilla. Blend until smooth and creamy.

2   If needed, add a little water to thin the mixture to a spreadable consistency, but take care not to add too much. It spreads best when still creamy. Spread on cupcakes, swirling the tops.

SWEET TREATS

COCONUT CREAM FROSTING

Yield 3 cups
Prep Time 10 minutes
Cook Time None

3 (5.4oz) cans coconut cream, refrigerated overnight

1 tbsp pure vanilla extract

Unsweetened shredded coconut, to garnish

1   Open the cans of coconut cream, and separate the solid portion from the liquid. Reserve the liquid for another use (like your morning green smoothie).

2   Using a mixer, beat the solid coconut cream and vanilla on medium speed until thick and creamy. Spread on cupcakes, and top with unsweetened shredded coconut.