PALEO-M-F-G Chocolate Cupcakes

Serves 9

For the cupcakes:

1/4 cup coconut oil, melted

3 eggs

2 ripe bananas

6 pitted dates (or 3-4 large Medjool dates)

3/8 cup raw cacao powder

1/4 cup coconut flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup chopped walnuts (optional)

For the frosting:

12 pitted dates (or 6 large Medjool dates)

1/8 cup coconut oil (no need to melt)

1/4 cup raw cacao powder

2-3 oz. water


1. Preheat oven to 350 degrees Fahrenheit.

2. Place 9 cupcake liners in a 12-cup muffin tin.

3. Puree the coconut oil, eggs, bananas, dates and cacao powder in a blender until smooth.

4. Add all remaining cupcake ingredients and blend again until smooth. (You can also wait to add in the nuts if you’re using them and want more of a walnut brownie-like cupcake.)

5. Fill cupcake liners almost all the way to the top and bake for 20-25 minutes.

6. While cupcakes are baking, prepare the frosting by mixing all ingredients together in a blender. (Note: You will need to scrape the sides often.) To achieve a creamier texture, you may need to press through a medium-mesh sieve.

7. Frost cupcakes after they’ve cooled and enjoy!



337 calories; 24.9 g fat (16.5 g saturated); 73 mg cholesterol; 138 mg sodium; 240 mg Potassium; 31.6 g carbohydrates; 8.2 g fiber; 15.7 g sugar; 4.4 g protein; Vitamin A 2%; Vitamin C 4%; Calcium 2%; Iron 36%