Preheat the oven to 350 degrees.

Line 10 muffin cups with paper liners… Add water to fill up the remaining muffin cups about half way…

Cupcake ingredients

WET

4 large eggs, at room temperature

1/2 cup honey ( use a liquid measuring cup)

1/4 cup grass-fed unsalted butter, melted

2 teaspoons vanilla extract

2 very ripe bananas, mashed ( about 1 1/4 cups)

DRY

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 cup coconut flour

1/4 teaspoon fine sea salt

Chopped walnuts, for garnish

If using a stand mixer, add eggs, honey, butter and vanilla to the bowl. Using the paddle attachment, mix on medium speed until fully combined, smooth and silky batter… Use a rubber spatula to scrape down the sides of the bowl as needed. You can also use a hand mixer or a large wooden spoon to mix by hand.

Add the mashed bananas and mix on medium speed until mostly smooth.

In a small bowl, combine cinnamon, baking soda, coconut flour and fine sea salt… Add the flour mixture to the batter. Mix on low until incorporated, then on high until smooth.

Use a 1/4 cup dry measuring cup to scoop the batter into the paper lined muffin cups.

Bake for 12 minutes… Check at this point… May take 15-18 minutes to bake… When ready… The tops will be golden and springy to the touch…. not hard. The kitchen will smell like banana bread! Remove from the oven and cool in the pan on top of a wire cooling rack for 10 minutes. Then carefully remove each cupcake from the pan and cool completely on the wire rack.

For the Frosting:

1/2 cup unsalted grass fed butter

3 heaping tablespoons of cacao powder

1-3 Tablespoons pure maple syrup, to taste

2 teaspoons vanilla extract

sea salt, to taste

Combine frosting ingredients and whip on high speed using the whisk attachment until frosting is light and fluffy… Spread frosting on cupcakes and garnish with chopped walnuts, if desired.