• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
• Note: If you follow me on Instagram, you know that I make "plantain flour muffins" somewhat often. This recipe (without the frosting) is what I use to make the muffins. I play with the ingredient amounts often, so the muffins you see pictured in my Stories are often a variation of this recipe, not the exact recipe. For example, sometimes I use green banana flour instead of plantain flour, yolks instead of the full egg, tallow instead of ghee, etc. I’ve received a few comments about how when a person makes this recipe, the consistency ends up "eggy" and looks different than my "bready" muffins. I created this recipe initially as a trial run for my daughter's smash cake, so I made it more moist/eggy (and not as bready) to be less of a choking risk. Now that she's a little older, she does fine with the bready consistency, and I prefer it, so that's what I often make. To get a "bready" consistency, I usually add more flour, about 3/4-1 cup total per batch. I also almost always use egg yolks only since I tolerate them better than whites. Also, these muffins do not rise much, so the amount of batter you add to the liners is how large they will be.
• Note: If you liked this muffin recipe, click here for more animal-based muffin recipes.

If a visual will help, watch the Instagram Reel for this recipe.

• Preheat your oven to 350 degrees.

Make the cupcake batter.

• Add the cupcake ingredients to your mixing bowl and mix well with a spoon.
• Note: the cupcakes are not sweetened. I prefer them this way because the frosting is sweet, and they're tasty on their own topped with ghee or jam. If you'd like to sweeten your cupcakes, add maple syrup or honey to taste.

Bake the cupcakes.

• Line your cupcake baking pan with paper cupcake liners and fill the liners with cupcake batter.
• Bake at 350 degrees for 20-25 minutes or until the centers are cooked through.

While the cupcakes are baking, make the raw buttercream frosting.

• Use this recipe here.

Frost the cupcakes.

• Note: make sure the cupcakes are completely cooled before frosting, otherwise the frosting will melt.
• Place the frosting inside your piping bag and frost the cupcakes.
• The cupcakes will do fine at room temperature for a little while, but I recommend storing them in the fridge whenever possible.