Mini Bananacado Fudge Cupcakes

These are one of those recipes you can bring to a party and trick people into eating healthy. They’re rich, sweet, gooey – everything you want in a cupcake.

5 from 1 vote
Mini Bananacado Fudge Cupcakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Dessert
Cuisine: American
Servings: 48 Servings
Calories: 133 kcal
Author: AndreAnna McLean
  • cups creamy unsweetened almond butter
  • 1 cup honey or you can lower this to ¾ cup and add an additional banana
  • 3 large eggs lightly beaten
  • 2 large very ripe bananas
  • 1 tablespoon vanilla extract
  • ¾ cup unsweetened cocoa powder
  • 3 medium avocados pitted
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  1. Preheat the oven to 350ºF. Line 2 mini muffin pans with paper liners.
  2. In a large bowl, combine the almond butter and honey. In a blender or food processor, combine the eggs, bananas, vanilla, cocoa powder, and avocados to form a mousse-like consistency. Add the baking powder and baking soda. Fold the avocado mixture into the almond butter mixture.
  3. Fill the muffin cups 1/3 full with batter. Bake for 12-15 minutes or until the edges are firming and centers are cooked through. Cool completely before serving. Store in an airtight container in the refrigerator.

Nutrition Facts
Mini Bananacado Fudge Cupcakes
Amount Per Serving
Calories 133 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Cholesterol 10mg3%
Sodium 29mg1%
Potassium 220mg6%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 7g8%
Protein 3g6%
Vitamin A 35IU1%
Vitamin C 1.7mg2%
Calcium 58mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Avocado Bananas Brownies Dairy Free Fudge Magazine
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