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These vegan chocolate banana cupcakes are the perfect combination of sweet and decadent. The moist banana cake is topped with a rich and creamy vegan chocolate frosting, making them a delicious and healthy treat. The cupcakes are made with simple ingredients like almond flour, coconut oil, and cocoa powder, and are free of dairy, eggs, and refined sugar. Enjoy these vegan cupcakes as a snack or dessert, and feel good knowing that you're indulging in a treat that's both delicious and nutritious.


Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a large bowl, mix together almond flour, coconut oil, coconut sugar, mashed bananas, baking powder, baking soda, salt, cocoa powder, and vanilla extract until well combined.
Fill each cupcake liner with the batter, about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.

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