Gluten Free Chocolate Cupcakes

Preheat the oven to 180°C (350°F) and line or grease a 12-cup muffin tin.
Sift the coconut flour, cacao, baking powder, baking soda, and salt into a large mixing bowl. It's important to sift it to break up the lumps that often form in coconut flour.
70 grams (½ cup) coconut flour, 35 grams (⅓ cup) cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon sea salt
In a medium bowl, whisk the eggs well for about a minute or until very frothy. Add the olive oil, coconut milk, honey, banana, and vanilla, and whisk to mix well.
3 large eggs, 60 ml (¼ cup) olive oil OR 60 grams (¼ cup) coconut oil, 115 grams (½ cup) full-fat coconut milk, 80 grams (⅓ cup) honey, 1 ripe banana, 1 teaspoon pure vanilla extract
Add the wet ingredients to the coconut flour mix and whisk well. Don't worry about over mixing gluten-free batter.
Divide the batter equally among the muffin cups, and bake for 22-24 minutes. The centre of the cupcakes will still be slightly soft to the touch but will be cooked.
Cool for a few minutes in the tin before removing and cooling fully on a rack before topping.
Coconut Whipped Cream, Vegan Chocolate Ganache