cupckes de banana

2 plátanos maduros

2 huevos

½ taza de aceite de aguacate

2 cditas de vainilla

2 tazas de harina de almendra

2 cdas de endulzante ( yo utilice fruto del monje)

1 cdita de polvo para horner

2 cditas de canela en polvo

poquita sal

cocinar de 30 a 40 minutos @ 350⁰f

2025/3/11 Edited to

... Read moreBanana cupcakes are not only delicious but also a great way to use ripe bananas. This recipe incorporates healthy ingredients like almond flour and avocado oil, making it a tasty yet nutritious dessert. The combination of vanilla and cinnamon enhances the flavor, while the natural sweetness from the monk fruit sweetener keeps the cupcakes low in refined sugars. Baking with almond flour provides a gluten-free alternative and adds a moist texture, making these cupcakes a crowd-pleaser. You can experiment by adding nuts or chocolate chips for extra flavor. Don't forget to check the internal temperature of the cupcakes before removing them from the oven; they should spring back when lightly touched. Enjoy these banana cupcakes warm or at room temperature. They also make a great snack or dessert for parties, gatherings, or a cozy afternoon treat with coffee. Plus, they are easy to store and can be kept in an airtight container for a few days! Get creative in the kitchen and savor the goodness of homemade banana cupcakes.

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