Uppyboy turned seven this week! I can hardly believe that it my baby is really seven years old. Its been quite awhile since he was up in a wrap and part of me wishes that I could remember the very last time he fell asleep on my back while part of me is glad that they grow up gradually so we can remember to cherish every moment.
Did you know that Uppyboy named this little company we call Uppymama? In 2008 when I chose the name because of what Uppyboy would say when he wanted to be wrapped.
He would reach up and say “Uppy! Uppy Mama!” and here we are seven years later, with the Uppymama we know today.
When it comes to birthdays there’s always the quintessential birthday cake request. With various dietary restrictions and allergies in our house store-bought cupcakes are off the table. (Literally.) It can be a challenge to create something that still qualifies as a special treat and looks as good as the original version. Extra Bonus if whatever I manage to create looks good, tastes great and is super healthy. This year, I have to say- nailed it!
4 very ripe bananas
¼ cup melted coconut oil
1 ½ cups sprouted barley flour
1 tsp baking soda
1 tsp vanilla powder
1 tsp ground cinnamon
½ tsp sea salt
1/2 cup of mini chocolate chips (optional but really worth it)
Preheat your oven to 350. Put the bananas, eggs, coconut oil and spices in the vitamix and blend until it is really frothy. If you don’t have a vitamix or a high speed bleander just mash the bananas and beat in the eggs, oil and spices.
Mix the flour and baking soda in a separate bowl. Add the wet ingredients to the dry and stir to combine. Fold in the chocolate chips if you choose.
divide into 12 lined muffin cups and bake until an inserted toothpick comes out clean (about 20 min.)
Healthy Chocolate Frosting
2 perfectly ripe avocados
½ cup maple syrup
½ cup cocoa powder
3 tbsp melted coconut oil
½ tsp sea salt
The frosting recipe really is dependent on a high speed blender. The blender will whip this into frosting smooth fluffy deliciousness. We have tried this in the kitchen-aid stand mixer with a whisk attachment. It worked pretty well but was not completely smooth and whipped like when we make it in the vitamix. It would be a serious challenge to try to do it by hand! If you succeed at this let us know so we can give you a virtual high five!
To apply the frosting to the Cuppycakes we put the frosting into a ziploc bag with an icing tip. This is what takes them from blah to bakery worthy! If you’re vegan or have egg allergies you could replace the eggs with gelled flax seed. If you don’t have sprouted barley flour you could use any sprouted flour, whole wheat flour or even experiment with some gluten-free options like oat flour. The options are limitless and it’s the yummy healthy icing that will kick them up a notch. Enjoy!