A healthy & delicious chocolatey treat that’s sexy enough for the grown-ups, but fun & yummy enough for the kiddos. I love these because you truly know that you are putting goodness into your body while tickling those tastebuds!

These are vegan & gluten-free, and sweetened with coconut sugar, so go ahead and enjoy every last bite. Also, cacao happens to be a major antioxidant superfood and full of fiber & protein, so omg these are just getting better and better!

This recipe makes 12 cupcakes, but can be made in an 8-9 inch cake pan (cooking time would need to be extended). Enjoy!

What You’ll Need…

• 1 cup coconut sugar (regular sugar can work too)

• 2/3 cup olive oil

• 1/2 cup ripe mashed banana

• 1/2 cup plant based milk (I used oat milk)

• 1 tsp vanilla

• 1 1/3 cup all-purpose gluten-free baking flour (regular flour works too)

• 1/3 cup unsweetened cacao powder (I like Navitas brand)

• 1/2 tsp salt

• 1 Tbsp baking powder

• 1 raspberry per cupcake for placing in the center

• Powdered sugar for dusting (optional)

What You’ll Do…

• Preheat your oven to 350 and line a muffin tin (or cake pan) w parchment or muffin liners. If not using liners, lightly grease your pan. To make cupcake muffin liners out of parchment, cut a 4x4 square, make a slit along each side of the square, and simply place into each muffin space.

• In a large bowl, using an electric mixer, combine sugar, oil, mashed banana, oat milk, and vanilla, until smooth.

• Sift together dry ingredients, then using your electric mixer, mix the dry ingredients into the wet mixture.

• Using a 1/4 cup scoop, scoop batter into muffin tin.

• Gently place a raspberry in the center of each cupcake, leaving the top of the berry exposed.

• Bake for 20 minutes, or until a toothpick comes out clean. (If baking as a full cake, you may need to bake for up to 30 minutes)

• Cool slightly before dusting with powdered sugar.