Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.
Dietary restrictions aside, everyone deserves a cupcake on their birthday. My 26th birthday on AIP this year went by without an AIP-compliant treat, and frankly I can’t even remember how I celebrated it! To make up for this deplorable omission, I decided that I must honor my upcoming Half Birthday instead. We celebrated this fabricated holiday growing up with my mother buying us half a birthday cake from the local grocer.
I wanted to make a recipe with the texture of a real cupcake… dense, moist, but light at the same time. The carob powder lends the chocolate-y flavor while also absorbing some of the moisture from the pureed avocado, plantain, and blueberry. That’s right… cupcakes WITHOUT added sweetener and made with 3 varieties of fresh fruit. The fruit flavors do not come through in the final product though – they just provide the texture and natural sweetness. I do highly suggest weighing the plantain and avocado according to the recipe. I own a small kitchen scale that I find very helpful when baking with Paleo ingredients because of their finicky nature. The Chocolate Frosting is a very simple recipe that takes just 5 minutes to whip together and is delicious on its own. If you want your cupcakes to have as much frosting as the ones in the photos, I suggest doubling the recipe!
Enjoy these handheld treats on your next special occasion (“Tantalizing Tuesday” is a holiday, right?) Share them with your friends & family who will be shocked when you tell them they’re really eating a sweetener-free fruit cake!
- Makes 9 cupcakes
- Prep Time 10 minutes
- Cook Time 20 minutes
- 9 oz peeled yellow plantain (about 1 large)
- 6 oz peeled and pitted avocado (about 1 large)
- ½ cup fresh blueberries
- 2 tsp vanilla extract
- ½ tsp apple cider vinegar
- ¼ cup palm shortening
- 1 gelatine egg
- ½ cup + 2 T carob powder
- 1 T arrowroot flour
- 1 T coconut flour
- 1 tsp baking soda
- ¼ tsp sea salt
- Preheat oven to 350 degrees. Line 9 muffin cups with silicone liners or grease well.
- In a high-powered blender (like a Vitamix) or food processor, puree plantain, avocado, ½ cup blueberries, vanilla extract, apple cider vinegar and palm shortening until smooth. Pour in gelatin egg and pulse to combine completely, scraping down the sides as needed.
- Add the carob, arrowroot flour, coconut flour, baking soda, and sea salt to the blender. Blend until combined. The batter should be fluffy and thick.
- Pour ¼ cup batter into prepared muffin cups. Bake in preheated oven for 20 minutes until the tops spring back when lightly pressed.
- Let cool on wire rack completely before frosting. Store frosted cupcakes in a sealed glass contained in the fridge for up to 3 days.
- Using a hand or stand mixer, whip cold coconut cream in a bowl for 5 minutes until fluffy and soft peaks form. Stir in carob powder, gelatin, and sea salt until smooth. Keep frosting cold until ready to pipe or spread onto cupcakes.
*I place a 13.5 oz can of coconut cream in the refrigerator for a few hours and discard any coconut water that has separated from the cream. The coconut water can be used in smoothies and juices.