Evie's Birthday Pupcake

Chicken with Coconut Banana Pupcake




  1. Preheat oven to 330˚F
  2. Add flours, chia seeds, base meal, and protein in a large bowl and mix.
  3. Mash banana in small bowl with fork (if banana isn't super ripe, put in microwave for 30 seconds to soften) and add to dry formula.
  4. Gradually add coconut water to mixture and stir until a moist dough is formed. The batter consistency should be thicker than cake mix, but softer than cookie dough.
  5. Put onto baking pan. I recommend either using parchment paper to line the pan, or spraying the base of the pan with coconut oil to avoid sticking. 
  6. Place in oven and bake for 15 minutes.
  7. While the pupcake is in the oven, combine yogurt and peanut butter in a bowl and mix until combined. Keep refrigerated!
  8. Remove from oven and let cool.
  9. After the pupcake is cooled, frost the cake and add toppings.
  10. Store in airtight containers and keep in refrigerator or freezer.