Paleo Matcha Cupcakes

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Try making these Paleo Matcha Cupcakes for your next healthy dessert option! Matcha is packed with antioxidants and helps fight off chronic disease. Coconut flour is naturally gluten- free and contains a high amount of fiber and protein. Bananas are easy to digest and help promote a healthy heart. Dates are rich in several types of antioxidants including flavonoids, carotenoids, and phenolic acids. Dates also offer many health benefits including promoting brain health, maintaining healthy blood sugar levels, and improving bone health. Enjoy!

Ingredients:

Cupcake Batter:

  • 1 cup coconut flour

  • ½ cup almond flour

  • ½ tsp baking soda

  • ½ tsp baking powder

  • 1 cup leftover wet almond pulp

  • ½ cup coconut milk

  • 1 banana, mashed

  • ⅓ cup almond butter

  • 1 ½ tsp apple cider vinegar

  • 1 egg

  • 1 ½ tsp vanilla extract

  • 8 dates (soaked for at least 20 minutes and drained)

Frosting:

  • 2 cups raw, unsalted cashews (soaked for at least 3 hours and drained)

  • 3 tbsp coconut milk

  • 1 can coconut cream solid part (refrigerate overnight and use solid part only for recipe)

  • 1/4 cup maple syrup

  • 2 tbsp matcha powder

  • 2 tbsp coconut butter (melted)

  • 1/2 cup coconut oil (melted)

Instructions:

1) Line a muffin/cupcake dish with cupcake liners and set aside. Preheat the oven to 350 degrees Fahrenheit.

2) In a large bowl, combine the coconut flour, almond flour, baking soda, and baking powder.

3) In a food processor, blend the almond pulp, coconut milk, banana, almond butter, apple cider vinegar, egg, vanilla extract, and dates.

4) Add the wet mixture to the dry mixture and combine well.

5) Evenly divide the batter in the muffin dish and bake in the oven for 20-25 minutes.

6) Begin making the frosting by adding the cashews and coconut milk to the food processor. Blend until smooth.

7) Add in the coconut cream, maple syrup, and matcha powder, and stir well.

8) Toss in the coconut butter and coconut oil. Transfer the mixture to the freezer and leave in for about 30 minutes. Make sure to mix the frosting every 5 minutes.

9) Transfer the frosting to a piping bag and frost the cupcakes. Top with extra matcha powder if preferred and enjoy!