10 minute Microwave Cupcake

This is not my recipe.  It was passed on to me by one of the very special members of the Brisbane Paleo Group, Marg.  I just love Marg and her husband Allan.  They were the first people I met at our very first meet up.  They are always so supportive and attend as many meet ups as they can.  In the beginning they did not even live in Brisbane and would drive hours to attend.  Amazing! It is people like Marg and Allan who motivate me to keep the group running.  At our last meet up, Marg handed me one of these cupcakes to try.  It was super moist and the best thing was it took no time to make!  Thank you Marg for sharing this with me.

* This recipe is a variation of the Microwave mug cake you may have seen before.  But it has been adapted to make cupcakes that are perfect for school lunches or a quick snack if guests arrive.

 

10 Minute Microwave Cupcake (makes 6 large or 12 mini size)

  • 2 large eggs
  • 180-200g ripe banana
  • 1 tbs cacao
  • 25g coconut flour
  • 1/2 tsp baking soda
  • 30g coconut oil

Mix all the ingredients in your Thermomix or food processor.  Divide batter into microwave safe muffin tray.  Microwave  for approx 3-3 1/2  minutes.  Time will vary depending on microwave.  The key is not to overcook as they will become dry.

Variation: Omit cacao and add orange or lemon zest and 1-2 tsp poppy seeds

Optional:  I made a glaze to go over the top by mixing 2tbs coconut sugar with 1-2 tsp water and mixing well until sugar dissolves.

 

10 minute cupcakes