Banana Split Cupcakes

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2 Eggs
1 cup water
2 Tbsp coconut oil, melted (or other baking oil of choice)
1 ripe banana (optional, for extra banana flavor)
1 Tbsp sweetener of choice (optional, for a sweeter cupcake)
3 cans of full-fat coconut cream or milk, cooled in refrigerator for at least 8 hours
2 tsp maple syrup
2 tsp vanilla extract
1 cup chocolate chips of choice or chocolate bar of choice, chopped, melted 
1 cup chopped walnuts, almonds, or other nut of choice, for topping
Merry Maraschino or fresh cherries for topping


MAKE Simple Mills Banana Muffins according to instructions on the box.

OPTIONAL: mix in mashed ripe banana and/or sweetener of choice.

ALLOW to cool completely once muffins are done baking.

SCOOP solid cream top from coconut cream can into large refrigerated bowl to make the whipped coconut cream.

ADD maple syrup and vanilla extract.

WHIP ingredients together with a hand blender on medium-high speed until fluffy, and let sit in fridge until ready to use.

MELT chocolate of choice in a large bowl placed on top of a saucepan of boiling water for the fudge sauce. Stir chocolate frequently until completely melted.

GARNISH cupcakes with a scoop of whipped coconut cream, drizzled chocolate, cherry, nuts, and extra slices of banana, if desired.