Banana Bread Cupcakes
Hello & Happy Monday!
I don’t know bout you, but I had always heard of plantains, but had yet to explore them. If memory serves, I had tried plantain chips from a random company and while they weren’t unpleasant, they were neither impressive. As a whole, I did’t see what all the hype was about with plantains as the flavor profile was less sweet than a typical banana yet provided a similar texture.
However, once I had the chance to experience Artisan Tropic plantain chips my perspective on this fruit did a complete 180. Artisan Tropic offers both sweet and savory chip flavors and even other varieties such as cassava and yuca chips!
I’m not really a chip person, unless its tortilla with fresh guacamole, but once I tried their plantain, yuca, and cassava chips I was… elated!
What I love about Artisan Tropic Chips is that the plantain Strips contain only three ingredients or less, have no preservatives or artificial flavors, are Non-Gmo Project Verified, Gluten Free Certified, Paleo Certified, naturally vegan, and provide the perfect crunch for a healthy snack or side dish. Also, because of the long strip cut they have, they are perfect for dipping in any dip or salsa!
I personally love yuca! Many don’t know how to approach this vegetable, but it pairs perfectly with salads and it makes the perfect chip!
If you’re looking to break away from conventional chips that are packed with calories and hydrogenated oils, you need to explore Artisan Tropic Chips! They have multiple varieties, tons of flavor and less calories!
If you have an affinity for all things banana, you need to try my recipe for vegan Banana Cupcakes!
Save 20% off your next order by entering code EATDRINKSHRINK at checkout!
Why these chips & recipe rock:
Less calories than traditional chips
no weird ingredients
Tons of fun flavors!
Sweet and Savory
If you love plantains as much as I do, you can make plantain cupcakes
About the company
Artisan Tropic is a family adventure fueled by our family’s passion for healthy living. In 1994, we moved to Charlotte, North Carolina from Bogotá, Colombia (South America). Charlotte has become home and is very dear to our hearts. We love to dance. We love soccer. We love family. And we LOVE to eat healthy. Why?
In 2011, our youngest daughter was very sick. After getting many different opinions and undergoing various treatments, we could not figure out what was wrong with her so we took her to a holistic nutritionist. She went through some pretty drastic dietary changes and her body began to heal. It was hard but we are so thankful that we went through it all. She is now completely healed!
From this experience we learned the importance of whole food nutrition and the way God made our bodies to function and heal with the proper fuel. Our family became very passionate about eating healthy so we decided to create our own brand of healthy snacks.
Serves 1 cupcake
25 minPrep Time
25 minCook Time
50 minTotal Time
- 1/2 cup banana, mashed
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 tsp apple cider vinegar
- 1/2 cup Better Body Foods coconut sugar
- 1/3 cup coconut oil (melted)
- 3/4 cup almond milk (room temp ideal)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup walnuts, toasted and chopped
- 6-8 Artisan Tropic cinnamon plantain chips
- 2 cups confectioner’s sugar
- 6 tablespoons vegan butter
- 1/2 tsp cinnamon
- 1 tbsp maple syrup or 1/2 tsp maple extract
- 2 tablespoons maple syrup
- A pinch of salt
- Preheat oven to 350°F and line pan with paper liners. Toast walnuts for a 5-7 minutes, let cool, chop into pieces. Mash banana with a fork.
- Sift the flour, baking soda, baking powder, cinnamon, salt, and coconut sugar into a large bowl, combine.
- In a smaller bowl, whisk together the coconut oil, apple cider vinegar, almond milk, vanilla and almond extract, and mashed banana.
- Stir or fold the wet ingredients into the dry and add the walnuts, folding gently.
- Fill liners 2/3 full. Bake 20-22 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before frosting.
- To make the vegan maple buttercream frosting, Lightly beat the butter, sift in the powdered sugar 1/2 cup at a time. until light and fluffy. Place in the fridge to set for 5-7, will firm up. Top with Artisan Tropic cinnamon plantains and a pinch of cinnamon.