Banana Pecan Cupcakes

• 1/4 cup coconut flour
• 2 tablespoons arrowroot powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 3 large eggs
• 1/4 cup coconut oil, melted over very low heat
• 1 cup (2 to 3) mashed very ripe bananas
• 3 dates, pitted
• 10 drops stevia
• 1/2 cup pecans, toasted and chopped

1. Preheat the oven to 350F.
2. Line 9 muffin cups with paper liners.
3. In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda.
4. In a high-powered blender, combine the eggs, coconut oil, bananas, dates, and stevia, then blend on the highest speed until smooth.
5. Scrape the banana mixture into the bowl with the dry ingredients and mix together with a large spoon, until well combined, then stir in the pecans.
6. Scoop 1/4 cup of batter into each prepared muffin cup.
7. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

coconut flour, arrowroot powder, salt, baking soda, eggs, coconut oil, bananas, dates, drops, pecans

Taken from www.epicurious.com/recipes/food/views/banana-pecan-cupcakes-379045 (may not work)