Yields 12 cupcakes

Ingredients:

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

Direction:

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.