Sugar Free Banana Cupcakes
with Coconut Cream Frosting

It’s birthday season in my family! My grandpa turned 100 and my sweet little nephew Elijah just turned 1. At either end of the life cycle, both birthdays are equally eventful and call for something special to celebrate. So my family put me to the task to make a delicious birthday treat that would satisfy both the young and old in our family.

Conscious Cleanse | Sugar Free Banana Cupcakes | | #8020Lifestyle #glutenfreedessert #nutfreedessert #treatyoself
Having a little one myself, I want to feed her the very best. She has allergies like I do, but can’t do most nuts or seeds, which makes things much harder.

The recipe below is one that I truly believe can work for most kids with allergies–no nuts, seeds, grains, eggs, sugar and very little fruit.

Make sure to check out the garbanzo egg! It’s such a great egg replacement if you can’t eat eggs or seeds. Our usual go-to egg is a flax egg- 1 TB ground flax seeds to 3 TB water. So I’m thrilled to have another option.

Have you come up with a special treat that’s healthy, low sugar, grain free and nut free? Please share with us!

Eli & Cupcake
And by the way, our cupcakes were a hit! You can see from Elijah’s face he thoroughly enjoyed them.

To celebrating in a healthy way!


Sugar Free Banana Cupcakes

Yield: 24 medium sized cupcakes // 48 mini cupcakes


  • ½ cup garbanzo bean liquid from canned garbanzo beans, whipped *see below
  • 6 ripe bananas, mashed with a fork
  • 10 TB. Lakanto sweetener
  • 1 TB. vanilla extract
  • 4 cups Tiger Nut flour
  • 2 TB. baking powder
  • 1 TB. ground cinnamon
  • ½ tsp. sea salt

Preheat oven to 350 degrees. In a medium sized bowl place the mashed bananas, lakanto, and vanilla and combine until smooth. Add the garbanzo bean liquid mixture and mix again until smooth. In a larger separate bowl whisk together the tiger nut flour, baking powder, cinnamon, and sea salt. Pour wet mixture over dry mixture and stir until combined and no dry streaks remain. Line a muffin or mini muffin pan with liners of your choice. Scoop batter in each liner filling them ¾ full. Bake at 350 degrees for 25-30 minutes for medium cupcakes and 15 minutes for the minis, or until a skewer comes out clean. Let cool. Ice with your choice of icing below!

*To whip the garbanzo bean liquid drain canned garbanzo beans in a medium sized bowl. Reserve the beans for another use. With a whisk whip until slightly foamy approximately 3-4 minutes.

Carob Avocado Icing

Yield: 12 medium sized cupcakes // 48 mini cupcakes


  • 1 ½ large ripe avocados, pitted
  • 5 TB. roasted carob powder
  • 1 ½ ripe bananas
  • ¼ tsp sea salt
  • 1 TB. vanilla extract
  • Water, to thin the icing

Place all ingredients into a high speed blender and blend until smooth and creamy. Add water as necessary but be sure to not thin the icing too much! It spreads best when still creamy. Spread on cupcakes swirling the tops.

Coconut Cream Icing

Yield: 24 medium sized cupcakes // 48 mini cupcakes


  • 3 5.4 oz cans coconut cream, chilled overnight
  • 1 TB. vanilla extract

Open the cans of coconut cream separating the liquid from the solid. Reserve the liquid for another use like your morning green smoothie! Add the solids to a mixer with the vanilla and whip until thick and creamy. Spread on cupcakes and top with unsweetened shredded coconut.

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