Yields 12 cupcakes
1/2 cup cassava ﬂour
1/2 cup Laird Superfood Cacao Creamer
1/2 cup coconut Sugar
1/2 cup cacao powder
1 ripe banana
1/4 cup water
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
4 eggs, at room temperature
Step 1: Preheat the oven to 350 degrees.
Step 2: In a large bowl, add all of the ingredients except the eggs. Whisk until combined.
Step 3: In a separate medium bowl, beat the eggs with an electronic whisk for 30 seconds or by hand for about 1 minute.
Step 4: Add the eggs to the large bowl and whisk until a smooth batter forms.
Step 5: Line a muﬃn tray with 12 muﬃn liners for easy removal. Pour the muﬃn mixture evenly into the muﬃn liners.
Step 6: Bake for about 25 minutes, until a toothpick inserted comes out clean.
Step 7: Let cool for about 10 minutes before spreading with our Valentine's Day Dip as frosting.
Vegan-friendly Version — Chia Egg
Swap eggs for chia eggs:
To make 1 chia egg, use a spice grinder to grind 1 tablespoon of chia seeds into a ﬁne meal. Mix the ground chia seed meal with 3 tablespoon of water. Let the mixture meld together for 15 minutes or more, until thick like the consistency of a whisked egg.