Craving desserts but want to skip the sugar? These sugar-free banana bread cupcakes are the perfect solution for you. What we’ve got here are some incredibly fluffy, moist, and naturally sweetened banana bread muffins topped off with a rich and smooth dairy-free chocolate frosting. The healthiest most delicious dessert you can whip up for any occasion.

Ever tasted a sugar-free cupcake before? If not, now is your chance to try. These deliciously moist paleo banana bread muffins are naturally sweetened. Yes, you heard right. No coconut sugar, honey, or maple syrup. These fluffy guys are sweetened soley with bananas, which is about as naturally sweetened as you can get. You can practically taste all the wholesome ingredients in these muffins!

While you can totally enjoy these muffins as a breakfast treat or afternoon snack, why not top them off with a rich and decadent chocolate frosting? Ya know because, chocolate just makes everything better. Plus cupcakes are always a nice surprise to bring to family gatherings or a friend’s party and they are super fun to decorate.

How to prepare sugar-free Banana Bread Cupcakes

Preheat oven to 350 degrees Fahrenheit and grease muffin pan with coconut oil, or line the pan with paper cupcake liners. In a medium sized bowl mix all the dry ingredients. In a separate bowl mash the bananas, add the rest of the wet ingredients and whisk well until fully combined. Spoon batter evenly (3/4) into the muffin pan/liners and bake in the oven for about 25-30 minutes. Once the muffins are fully baked, transfer onto a cooling rack and let them cool down before frosting.

For the chocolate frosting heat coconut cream in a small pot over low heat. If you don’t have access to Lily’s stevia sweetened dairy-free chocolate to use as a sweetener, you can try soaking dates and simmering until the dates are fully dissolved. Once infused, strain the coconut milk through a sieve.

Turn off the heat and add the chocolate into the coconut cream. Wait a couple minutes and then stir well until chocolate is fully dissolved. Pour chocolate mixture into a medium bowl and let it sit in the refrigerator for about 30-40 minutes until mixture has thickened up. Transfer the mixture into a piping bag and frost muffins. Enjoy immediately or store in fridge for up to 3 days. Make sure to take cupcakes out of the refrigerator 2 hours prior to eating.

Digging these paleo cupcakes? I’ve got more

Paleo Double Chocolate Cupcakes
Paleo Matcha Cupcakes
Chocolate Frosted Zucchini Bread Cupcakes
Vegan Carrot Cake Cupcakes

If you happen to make these dreamy sugar-free banana bread cupcakest please let me know. I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

This post contains an affiliate link. As an Amazon Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.

Sugar-free Chocolate Banana Cupcakes

Yield: 10

What we've got here are some incredibly fluffy, moist, and naturally sweetened banana bread muffins topped off with a rich and smooth dairy-free chocolate frosting. The healthiest most delicious dessert you can whip up for any occasion.

No Ratings

Ingredients

Banana Bread Muffins

2 very ripe bananas
1 tbsp almond butter
3 tbsp coconut oil (melted)
3 grass-feed organic eggs
1/4 cup cashew milk (sub with plant-based milk)
1 cup roasted ground almonds
1 1/4 cup oat flour
1 tbsp tapioca starch
2 tsp baking powder

vegan Chocolate Frosting

2 cups stevia sweetened/unsweetened chocolate chips
1 can of full-fat organic coconut cream
5-6 pitted medjool dates (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit and grease muffin pan with coconut oil or line with paper tins.
2. In a medium sized bowl mix all dry ingredients.
3. In a separate bowl mash the bananas, add the rest of the wet ingredients and whisk well until fully combined.
4. Spoon batter evenly (3/4) into the muffin pan/tins and bake in oven for about 25-30 minutes. Once the muffins are fully baked, transfer onto a cooling rack and let them cool down for frosting.
5. For the chocolate frosting heat coconut cream in a small pot over low heat. 6. Add soaked dates (optional) and simmer until dates are fully dissolved. Strain through a sieve and pour back into the pot.
6. Turn off heat and add the chocolate into the coconut cream. Wait a couple minutes and then stir well until chocolate is fully dissolved.
7. Pour mixture into a medium bowl and let sit in the refrigerator for about 30-40 minutes until chocolate mixture has thickened up.
8. Transfer the mixture into a piping bag and frost the muffins.
9. Enjoy immediately or store in fridge for up to 3 days.*