Easy Elvis Cupcakes (3 Variations)- No special flours needed! Dairy Free

When I think of Elvis, I think of my Grandma Rogers who still to this day loves Elvis! I also think of peanut butter and banana sandwiches!  Yummy!  I have always loved peanut butter and I really didn't mind the switch 6 or 7 years ago to natural peanut butter from Jiff, which is what I was raised on.  Yes, you have to stir it but if you get one of those clever Peanut Butter Stirrers (I highly recommend purchasing one), it will save you the mess of cleaning up spilled oil which is a little harder than cleaning up spilled milk! ;-)

These cupcakes are SO EASY!!  They are inspired by the first bread I made after going grain free over 15 months ago.  Secret ingredient, peanut butter!  And an Elvis cupcake wouldn't scream ELVIS without bananas!  In the past year, I haven't eaten many bananas because they are very high in sugar but I have managed to add just enough for flavor in my Banana-Nut Scones (in cookbook) as well as these cupcakes to give you a little bit of banana flavor without all of the sugar!  This is a peanut butter-banana cupcake and not a sandwich which Elvis was famous for but perhaps he wouldn't have left this world so early if he had of laid off the bread anyway.  Just a thought.

Another reason this recipe is so easy is because you don't need any special flours.  I use almond flour and coconut flour in all of my other recipe creations but for those just starting the grain and sugar free lifestyle, this gives you just a taste of something sweet without having to rush to look for any of the specialty flours.

Also, the directions are as easy as peanut butter pie.... add all ingredients to a bowl and mix.  DONE!  I do like to pour the vinegar over the baking soda to watch the bubbles but that is not necessary but I like the amusement  ;-) These cupcakes are very moist as long as you don't over bake.  If your oven tends to run hot, take them out a few minutes early.

Also, if you want to frost them, try them dipped in my Chocolate Ganache or frost them with a little peanut butter sweetened with a smidgen of Kal Stevia.

Chocolate Chip Banana

Double-Chocolate Chip

Chocolate Chip-Banana 

Banana-Peanut Butter and Double Chocolate Chip

I love to experiment and you never know what taste good until you try it.  I also made a batch and added 2 tsp of cinnamon and 1/2 cup chopped pecans to #1's recipe to create sort of a banana-nut muffin. I thought it tasted great even with a little peanut butter flavor so really there are 4 variations you could try.  Want some bacon with your chocolate??  Add 2 pieces of cooked, crumbled bacon to the Double-Chocolate Cupcake for an extra surprise!  Elvis (and grandma) would be proud!

**Substitutions:  You could also substitute natural almond butter for the peanut butter if you like (or need to).  I chose peanut butter because I LOVE it as well as it is half the price of natural almond butter.  Another substitution would be 1/3 cup unsweetened applesauce for the banana.  This is a great option for lower carbs and if you don't like bananas. 

I hope you enjoy this recipe and all of it's variations.  Happy Eating!

Easy Elvis Cupcakes

Makes 7 Cupcakes

#1 Banana-Peanut Butter Cupcake Base Recipe:

2/3 cup natural peanut butter (only ingredients should be salt and peanuts)
2 eggs
1 small, ripe banana, mashed (6 inches in length)
1 tsp baking soda
1 tsp apple cider vinegar
1/8th tsp plus 2 more servings of Kal Pure Stevia (to taste)

Preheat oven to 350 degrees F.  Add all ingredients to a medium bowl and blend well with whisk.  Taste for sweetness. Using large scoop (1/4 cup), divide batter into 7 cupcake liners (using scant full large scoop).  Bake for 15-17 minutes.  DO NOT OVER BAKE!

Carb Count: 6 net carbs each cupcake

#2 Chocolate Chip Banana Cupcake Recipe: 

2/3 cup natural peanut butter
2 eggs
1 small, ripe banana, mashed (6 inches in length)
1 tsp baking soda
1 tsp apple cider vinegar
1/8th tsp plus 2 more servings of Kal Pure Stevia (to taste)
2 oz of chopped Homemade Chocolate Chunks or 2 oz of chopped 85% cocoa or higher chocolate bar

Preheat oven to 350 degrees F.  Add all ingredients to a medium bowl and blend well with whisk.  Taste for sweetness. Using large scoop (1/4 cup), divide batter into 7 cupcake liners (using scant full large scoop).  Bake for 15-17 minutes.  DO NOT OVER BAKE!

Carb Count: 6.5 net carbs each cupcake

#3 Double-Chocolate Chip Banana Cupcakes Recipe: 

2/3 cup natural peanut butter
2 eggs
1 small, ripe banana, mashed (6 inches in length)
1 tsp baking soda
1 tsp apple cider vinegar
1/8th tsp plus 3-4 servings of Kal Pure Stevia (to taste)

1/4 cup plus 1 tsp unsweetened cocoa powder
1 tsp pure vanilla extract
1 tbsp leftover coffee (or water)
2 oz of chopped Homemade Chocolate Chunks or 2 oz of chopped 85% cocoa or higher chocolate bar

Preheat oven to 350 degrees F.  Add all ingredients to a medium bowl and blend well with whisk.  Taste for sweetness. Using large scoop (1/4 cup), divide batter into 7 cupcake liners (using scant full large scoop).  Bake for 15-17 minutes.  DO NOT OVER BAKE!

Carb Count: 7 net carbs each cupcake

**Note:  If using unsweetened apple sauce, there will be 2 LESS net carbs per cupcake.