S'mores Banana Flour Cupcakes

These cupcakes are SO delicious! I love s'mores everything, so I decided why not make s'mores cupcakes?! You don't need a campfire to make this treat! These cupcakes are a very healthy alternative to traditional s'mores. These are gluten free, grain free, and even dairy free!

I topped these chocolate cupcakes with a meringue topping that is supposed to mimic marshmallow fluff. Don't be intimidated to make meringue, it is super simple and so delicious! The only ingredients you need for the meringue are egg whites, honey, and vanilla extract. That's it!

S'mores Banana Flour Cupcakes

• 1/4 cup wedo banana flour
• 1/4 cup almond flour
• 1/2 cup tapioca flour
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon xatham gum
• 2 tablespoons raw cane sugar
• 1/4 cup raw honey
• 2 eggs, whisked
• 3/4 cup full-fat coconut milk
• 1/4 cup olive oil
• 1/4 cup gluten-free graham cracker crumbs
• 1/4 cup chocolate chips

Meringue Topping 

• 3 egg whites
• 1/2 teaspoon cream of tarter
• 1/2 cup raw honey
• 1/4 teaspoon vanilla extract

Preheat your oven to 350 degrees. Spray mini muffin pan with olive oil.

Whisk together banana flour, almond flour, tapioca flour, cocoa powder, xatham gum, and raw cane sugar in a large bowl. In a separate bowl, beat together whisked eggs, raw honey, coconut milk and olive oil. Add wet ingredients to dry and mix thoroughly until well combined.

Fill mini muffin tins about 3/4 full of batter and place in oven for about 12 minutes or until a toothpick comes out clean.

While the cupcakes are cooling, beat egg whites with cream of tarter in a stand mixer. While the egg whites are beating, heat honey in a small saucepan over low heat until it reaches a slow boil. Once soft peaks form, add honey and vanilla extract and beat until fluffy!

Time to dress up the cupcakes! Top each cupcake with about a tablespoon of meringue and then sprinkle with graham cracker crumbs and chocolate chips.

Eat up!


-Juliet