Banana Cupcakes without Flour and Sugar (Paleo)

For the banana cupcakes without flour and sugar, preheat the oven to 175 °C top/bottom heat and prepare muffin tins.

First, prepare the chia pudding for the topping. For this, mix the chia seeds with the milk in a small bowl and put in the fridge.

For the CupCakes, beat the eggs until frothy and mash the bananas, coconut milk, coconut oil and honey in a second container. Add coconut flour, grated almonds and cream of tartar baking powder to the mashed bananas and mix. Add the mixture by spoonfuls to the beaten egg mixture and mix well.

Pour the batter into the prepared muffin cups to just below the rim.

Chop the chocolate into small pieces, spread it on the CupCakes and press it a bit into the batter. A few finer chocolate sprinkles should be left for decorating.

Put the CupCakes in the oven for about 30 minutes and then let them cool.

In the meantime, you can prepare the topping. For this, whip the whipped cream until fluffy, add honey, butter and cream cheese and mix everything well. Puree the banana with the prepared chia pudding (stir it again with a spoon in the small bowl) and add it to the cream. Mix everything well again and fill into a piping bag.

Now you can decorate the cupcakes with the topping. Finally, sprinkle chocolate chips or coconut flakes over the banana cupcakes without flour and sugar.

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