Banana Pecan Cupcakes – a delicious recipe with coconut flour, arrowroot powder, salt, baking soda, eggs, coconut oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F.
2
Line 9 muffin cups with paper liners.
3
In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda.
4
In a high-powered blender, combine the eggs, coconut oil, bananas, dates, and stevia, then blend on the highest speed until smooth.
5
Scrape the banana mixture into the bowl with the dry ingredients and mix together with a large spoon, until well combined, then stir in the pecans.
6
Scoop 1/4 cup of batter into each prepared muffin cup.
7
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8
Let the cupcakes cool in the pan for 1 hour, then frost and serve.
411
kcal
Calories
32
g
Fat
22
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/4 cup coconut flour, 2 tablespoons arrowroot powder, 1/4 teaspoon sea salt, 1/2 teaspoon baking soda, and more.
Yes, Banana Pecan Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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