Sugar Free Banana Coconut Milk Cupcakes
These sugar-free banana coconut milk cupcakes are made with just 4 ingredients: ripe banana, coconut milk, flour, and baking powder. No sugar, no eggs, no oil, no dairy. The ripe banana sweetens naturally, and the coconut milk gives the batter a subtle tropical creaminess. They are light, soft, and wonderfully simple. A great everyday cupcake when you want something that feels homemade but is genuinely fuss-free and wholesome. Also try my Sugar-Free Banana Cookies, Banana Chocolate Cupcakes, or Vegan Banana Cupcakes.
Eggless Dairy-Free Banana Coconut Milk Cupcakes
Ingredients
- 3/4 cup (135 g) Banana, mashed (1 Large Ripe Banana)
- 3/4 cup (180 ml) Coconut Milk
- 1 cup (140 g) All-Purpose Flour
- 1 ½ tsp (6 g) Baking Powder
Instructions
- Preheat oven to 350oF (180oC).
- Line a standard 6 cups cupcake pan with non-stick paper liners. Set aside.
- Mash banana with a fork. Then, transfer to a bowl.
- Add coconut milk to bowl and mix well.
- Sift in flour and baking powder. Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Spoon batter into cupcake liner until 2/3 full.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
