Grain and gluten free, dairy free, natural sugars

Makes 12 cup cakes / small muffins

250g ground almonds
1/2 teaspoon baking powder
Pinch of sea salt
2 large eggs
50g coconut sugar (or less, to taste)
1/2 teaspoon cinnamon
3 ripe bananas plus more for topping
2 tablespoons cocoa powder
small handful (dairy free if necessary) chocolate drops (optional)


  1. Preheat oven to 150 degrees C and prepare 12 cup cake cases
  2. Put the ground almonds into a large bowl with the baking powder
  3. Whizz up the eggs, coconut sugar, bananas and cinnamon in a mixer until they are like a pancake batter
  4. Stir this mixture into the ground almonds and add in chocolate drops if using
  5. Take out a third of the mixture and put it in a smaller bowl, stir in the cocoa
  6. Put 2 spoonfuls of plain mixture into each cupcake case and 2 spoonfuls of cocoa mixture on top, then finish with another spoonful of the plain mixture
  7. Top with slices of banana
  8. Bake for 30-35 minutes or until a toothpick or similar comes out clean
  9. Let cool a least a bit for less crumbliness when eating