• Pre-heat the oven to 350°F and line a muffin tin with paper liners.
• If using frozen blueberries: Place the blueberries in a strainer and rinse under cold water until the water draining out runs almost clear. Place on a towel and dry them thoroughly. Place in the fridge on a dry towel until ready to use.
• Mix the almond flour, baking powder, cinnamon and salt together in a small bowl
• Puree the banana with the agave/maple syrup in the blender or using an immersion blender so that there are no chunks. Add the eggs and vanilla and stir to combine.
• Add the dry ingredients and stir until smooth.
• Stir in the blueberries.
• Fill the liners to 3/4 full.
• Bake 22-25 minutes or until the top is set and bounces back from a gentle tap.
• Cool in the cupcakes in the pan 5 minutes then cool on a wire rack.
• While the cup cakes are cooling prepare the toppings.Make the Icing without Powdered Sugar
• DO NOT SHAKE or stir the can of coconut milk. Scrape the thick, white cream off the top. There may or may not be coconut water underneath. Save the rest for the ganache.
• There will likely be some chunks in the coconut cream. Puree in the blender or with an immersion blender to be sure it is smooth.
• Stir in the sweetener. If it seems too thin, refrigerate 5 minutes and top just before serving.
• For best results, place in a squeeze bottle. Shake before using.

Make the Chocolate Ganache

• To keep it low sugar, use either Lakanto chocolate chips or a 90-92% bittersweet chocolate (Ghirardelli makes a great one).
• Stir the coconut cream remaining in the can then spoon out the 2 Tbsp.
• Place the chocolate chips or chopped chocolate and 2 Tbsp coconut cream in a microwave save bowl.
• Heat in the microwave on high for 20 seconds. Stir.
• Heat for an additional 20 seconds. The chocolate will not be completely melted - do not heat any further. Stir until the residual heat melts it.
• Spread onto cooled cupcakes. Let it set for 15 minutes then drizzle on the icing using a squeeze bottle or spoon.