Banana Coconut Mini Cupcakes


IMG_5379 (1)

By: Maria X Ospina

Servings: 12 mini cupcakes

This recipe is super fun, easy and simple. I love to do it as a treat for my nephew who also loves cupcakes. It is light and healthy because it only has the sweetness of the banana and the blueberries.


Place all ingredients in the blender until bananas are fully broken down. Pour a bit of the batter in the mini cupcakes baking dish just to cover the bottom fully. Then add a couple of blueberries and finally continue to add the rest to fill the cup. Decorate with a blueberry on the top.

Bake for 35 to 40 minutes on 325F (160 C) depending on the oven.

Your kids will LOVE them!

3 large eggs
2 ripe bananas
1 Tspn of greek unsweeten yogurt
1 tspn vanilla extract
4 Tspns coconut flour
Blueberries (4 per cupcake approx)
1/2 tspn cinnamon
1/2 tspn baking soda t salt
1/4 tspn salt
Coconut oil for greasing (or salt-free butter)


To see our video baking, click here

Published by


Humanist 100% World traveler Passionate about education, wellness, ​and healthy food and living with intention

2 thoughts on “Banana Coconut Mini Cupcakes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s