Paleo Nut-Free 5-Ingredient Chocolate Cupcakes and Sweet Potato-Tahini Frosting!

Who doesn’t love chocolate?! Today is #Nationalchocolatecupcakeday and I have my 5-INGREDIENT no-added-sugar paleo and nut free chocolate-banana cupcakes topped with a delicious maple-tahini-sweet potato frosting made with @soomfoods tahini. 
Recipe Cupcakes:

  • 2 small ripe bananas 
  • 1/2 cup cocoa powder
  • 1/4 cup coconut flour
  • 2 tablespoons ground flax
  • 1 egg 
  • 4 egg whites 
  • 1/2 teaspoon vanilla
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda 
  • Optional: chocolate chips 

Preheat oven to 350. Blend all ingredients (if using chocolate chips, add after blending) and fill muffin cups or greased muffin tin 80% full with batter. Bake for about 20-25 minutes until a toothpick comes clean. 


  • 1 medium sweet potato roasted or steamed then skin removed
  • 1/4 cup tahini
  • 2 tablespoons coconut oil melted and cooled
  • 2 tablespoons maple syrup (I used @lakantosweetener syrup—low on sugar)

While potato is still warm, place all ingredients in a mini food processor or blender and process until smooth! 

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