pint-sized (paleo) cupcakes: gluten-free, dairy-free + guilt-free

July 22, 2016


fastfitfood recipes   giveaway  

go fitbook, it’s ya birthday, we’re gonna parrrrrty like it’s ya birthday! and just like that, fitbook turns 8! our chief fitlosopher is knee-deep in her first round of #whole30 right now, which isn't exactly ideal for celebrating a big birthday... but what would a birthday be without cake?? (or mini cupcakes in this case.)

as the in-house fitlosophy foodie, i (katy) created these healthified, pint-sized cupcakes to surprise our chief fitlosopher! while not technically "whole30-approved", they’re about as close as you can get. in fact they
are paleo, so they’re a heck of a lot better than your average cuppycake! no refined-sugar, gluten-free + dairy-free, these little darlins are not only pretty darn virtuous on the cake scale, they’re also packin’ healthy fats + antioxidant-loaded, heart-healthy dark chocolate, making this one delicious AND nutritious celebration! 

[paleo banana-chocolate mini cupcakes]
makes 24 pint-sized lil' minis

cupcake batter:

  • 3 ripe bananas
  • 3 tbsp coconut sugar
  • 3 pasture-raised eggs
  • 2 tsp vanilla-bean paste
  • ¼ cup buttery coconut oil (melted)
  • 1 ½ cups fine almond flour
  • ¼ cup tapioca flour
  • ¼ cup unsweetened finely shredded coconut
  • ½ tsp cinnamon
  • ½ tsp fine sea salt


  • 1 cup paleo (dairy-free) dark chocolate chips
  • ¼ cup buttery coconut oil
  • ¼ cup coconut milk
  • 2 tsp vanilla-bean paste
  • ¼ tsp fine sea salt
  1. preheat oven to 350 degrees + line a mini muffin tin with 24 mini muffin liners.
  2. in a medium mixing bowl, whisk together almond flour + tapioca flour + coconut + cinnamon + salt.
  3. in a blender, blend together bananas + sugar + eggs + vanilla-bean paste + coconut oil until smooth. add in the flour + blend further, just until fully incorporated.
  4. fill each of the muffin liners about ¾ of the way + bake for about 18-20 minutes, or until a toothpick inserted in the middle comes out clean. let cool completely before frosting.   
  5. to make the frosting, in a small saucepan over medium-low heat, stir together chocolate chips + coconut oil until fully melted. stir in coconut milk + vanilla-bean paste + salt. let cool for several minutes, then stick the saucepan in the fridge to thicken, stirring every 5 minutes or so, until desired consistency is reached.
  6. frost your heart out!


we told you there'd be (healthy) cake for fitbook's 8th birthday!
 wanna know what else? we're doing a BIG giveaway over on instagram! click here to go comment on our #fitbookturns8 giveaway post: all you have to enter is comment on the post with a goal you have + tag 8 friends! we're giving away EIGHT $50 giftcards to shop 'til you drop. so hustle up, cupcake! [winners announced monday]

finally: what's a birthday without a gift? valid through 07.25.16, enter promo code FITBOOKTURNS8 to save $8 on all orders @

oh fitbook, you're so spoiled: a birthday blog, pint-sized paleo cupcakes, a giveaway + gifts! all for you.

i guess you CAN have your cake and eat it too!

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