¼cupMonkfruit granulated sweetener,or coconut sugar, or granulated sugar
¼cupbutteror coconut oil, melted
2largeeggs
1tablespoonpure vanilla extract
2cupsalmond flour,fine
½cuptapioca starch,also called tapioca flour
2teaspoonbaking powder,gluten-free
½teaspoonsea salt
Maple Cream Cheese Frosting
8ozcream cheeseat room temperature
¼cupsalted butter,at room temperature
¼cupmaple syrup,or up to ⅓ cup, depending on your taste.
1teaspoonpure vanilla extract
Instructions
Preheat the oven to 350°F. and line 12 muffin cups with paper or silicone liners.
In a medium bowl, mash the bananas until no lumps remain, then whisk in the sweetener, melted butter or oil, eggs and vanilla extract.
In a large bowl, whisk the almond flour, tapioca starch, baking powder and salt.
Add the wet ingredients to the dry ingredients, using a spatula to combine until no traces of flour remain.
Transfer the batter to the muffin cups, dividing evenly.
Bake for 18-22 minutes or until a toothpick inserted in the center of the cake comes out clean, or almost clean.
Let the cupcakes cool in the pan for 10-15 minutes, then remove to a cooling rack. Let them cool completely before frosting with Maple Cream Cheese Frosting.
To make the frosting, be sure your cream cheese and butter are at room temperature to avoid lumps! Combine all frosting ingredients in a small bowl, either stirring by hand or with an electric mixer.