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)
1 cup chocolate chips of choice or chocolate bar of choice, chopped, melted 
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 chopped walnuts, almonds, or other nut of choice, for topping
Merry Maraschino or fresh cherries for topping


1. Make Simple Mills Banana Muffins according to instructions on the box

2. If using, mix in optional mashed ripe banana and or sweetener of choice

3. Once muffins are done baking, allow to cool completely

4. For the whipped coconut cream, scoop solid cream top from coconut cream can into large refrigerated bowl

5. Add maple syrup and vanilla extract

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

7. For the fudge sauce, melt chocolate of choice in a large bowl placed on top of a saucepan of boiling water. Stir chocolate frequently until completely melted

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