Pineapple & Banana Mini Cupcakes with Turmeric Matcha
These portion controlled little morsels of deliciousness are loaded with antioxidants, anti inflammatories, superfoods and best of all, taste.
Makes: 24 mini cupcakes
RV | GF | PALEO
3/4 cup active almonds
3/4 cup coconut shreds
3/4 cup pitted dates
1/2 cup dried pineapple*
1/2 cup banana chips*
1 tsp vanilla extract or vanilla stevia drops (1 squirt)
Zest of 1 lemon
3/4 cup fresh pineapple
1/2 cup raw cashews
1/2 cup pitted dates
1/3 cup fresh pineapple
1/2 fresh ripe banana
1 tsp vanilla extract
Zest of 1/2 lemon
1 tsp maca - optional
1 tsp mesquite - optional
1 tbs Turmeric Matcha
Cut non stick baking paper into 2-3cm wide strips then snip into 12-15 cm lengths.
Place the strips into the bottom of a mini 24 non stick muffin pan, pushing them into the bottom and ensuring the ends come out the sides. These are going to make it easy for you to remove the cupcakes.
Add all of the cupcake ingredients, minus the fresh pineapple to a blender and blend very lightly to create a course even mixture, just a few pulses will do the trick. Don’t overdo it as you still have to add the fresh pineapple.
Dice the fresh pineapple into 1-2 cm cubes then add to the blender and once again pulse the mix until it is course but not gooey and smooth, you want it to be able to form a ball that won’t fall apart. Overdoing it will turn it into a cream. Less is better in this case!
Press the mixture into the lined muffin pan then smooth the tops so that you can add the swirl.
Place into the fridge or freezer depending on your preference while you prepare the swirl.
Drain the cashew, date mixture reserving the liquid if there is any. It may have absorbed it all.
Add all ingredients minus the mana, mesquite and turmeric matcha to a high speed blender and blend until super smooth and creamy.
You can then add the rest of the ingredients (maca, mesquite, turmeric matcha) to the mix and blend to incorporate, give its a good whirl at a fairly high speed to cream a nice rich and creamy mixture, if it’s too dry add some of the reserved cashew/date water the blend through.
Add the mixture to a piping bag and pipe a swirl onto each of the cupcakes.
Can be served immediately or you can return to the fridge and serve when cold.
I found they lasted up to a week in the fridge.
If you can find dried pineapple and banana chips that are free from sugar by all means that would be a much better choice. Then tell me where you got them from 👍🏻😁
My one and only tip when making anything with fresh pineapple .. use the bottom half of the pineapple. That's where all of the sweetness and flavour is.
Now that we are focusing on a more sugar free diet I have been tending to use the flavour stevia drops, not only do they are a litte bit of extra sweetness (hubby is a super sweet tooth) but the flavours add a little bit of extra magic to the finished treat without any extra calories or sugar.
As always, the riper the banana, the sweeter it is and the more flavour it has. Save those suckers that go brown and gooey in the fruit basket, they are the best ones for smoothies, cooking and creating raw treats. They are also much better on your digestion. 😉