¼cupmaple syrup,or up to ⅓ cup, depending on your taste.
1tsppure 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.