Banana or Beetroot Paleo Cupcakes

Recipe by Michelle Harris

Course: Healthy Snack

Difficulty: Easy


Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes


Nut Free, Dairy Free, GF, Refined Sugar free ❤️

I’ve been experimenting in the kitchen today. Baking is a bit of a hobby to me so I get excited when I get the time to have a play! My pop gave me some home grown organic beetroots when I was in Loxton last week and you know me of course I was pretty excited, so these went into my cupcakes!

I used a recipe I had created with Paleo banana muffins and subbed the banana for two whole beetroots! I’m quite happy! I think I may have been a little too excited with the beetroot though 😆.

I’ve had a few requests lately for recipes the kids could enjoy and take to school (maybe schools are nut free now) and I was actually keen to do some paleo style baking without almond meal for once as it seems to be a go to in recipes. So this one used a mix of coconut flour and tapioca/cassava flour.


  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour

(Or if not needing nut free sub the 2 above for 1.5 cups of almond flour)

  • 1 tsp baking soda
  • 1tsp cinnamon
  • 1/2 cup cacao powder
  • Tip The floors tend work better if sifted
  • 3 eggs
  • 1/2 cup honey 🍯
  • 1 tbsp olive/coconut oil
  • 1/3 cup coconut milk full fat
  • 2 whole beets large grated OR 3 whole ripe mashed bananas
  • pinch sea salt
  • 1/2 cup dark chocolate chips (I usually cut up some loving earth or pana chocolate which is vegan based and delish)
  • 2 tsp pure vanilla


  1. Preheat Oven to 180 degrees
  2. Mix all the wet ingredients together with an electric beater
  3. Add the dry ingredients (mixed) and beat together
  4. Add the banana or beetroot and blend
  5. Bake in the oven for 20-25 minutes.


Enjoy alone, with some coconut yoghurt or cashew cream cheese topping 🙏🏽💓

Love to know what you think and how you go!