Ok, so I promised myself that I would let Maya pick what kind of birthday cake she wanted this year vs making something healthy that I wanted her to have.

Well….she changed her mind about 7 times on what kind of cake/cupcakes she wanted and on the day of, we were totally over booked.  SO…at around 7pm on the night of her birthday I started throwing a bunch of stuff together, and…this is what we got 😉

Thankfully, Maya loves just about anything, so she was happy.

Happy birthday girl, happy me! Muffins (which I called Cupcakes for Maya ;))

Ingredients (made 24 mini muffins)

• 3 very ripe bananas (I actually used some that I had frozen and then thawed)
• 1 1/2 Cups Coconut Flour
• 1/4 Teaspoon Cinnamon
• 1/2 Teaspoon Salt
• 1 Teaspoon baking soda
• 4 large eggs
• 1/4 Cup melted coconut oil
• 1 Tablespoon Raw Honey
• 1 Teaspoon pure vanilla extract
• 1/2 Cup Unsweetened Applesauce

What to do…Besides grab a birthday girl dressed in a tutu?? 😉

• Preheat oven to 350 degrees
• Mix all the dry ingredients.
• Mix all the wet ingredients
• Add the dry ingredients to the wet.  The mixture will be pretty dense.  Scoop out enough batter to slightly overlflow each mini muffin tin.  These don’t raise a whole lot, so you can overfill each 🙂
• Bake for 10-12 minutes depending on your oven.  Tops should be golden brown, but still a little soft to the touch.

Frosting/Whipped topping

• Put a can of full fat Coconut Milk in the refrigerator over night.  When you open it, it will have separated and the top half will all be hard.
• Scoop that out and put into a bowl.

Add….

• 1 Tablespoon of honey.
• 1/8 Teaspoon of cinnamon
• 1/4 Teaspoon of Pure Vanilla Extract

Mix with a blender and dollop on top of each muffin/cupcake.  Refrigerate until you plan on eating them, as the topping will soften.

Enjoy!!