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Banana Cream Pie Cupcakes

banana cream pie cupcakes gluten free

I’m on a gluten free cupcake mission, as you can see from the photo above and my other recent posts for Jelly Donut Cupcakes and Coconut Key Lime Cupcakes

The boys are thrilled when they get home from school and the house looks like its ready for a birthday party.  And I’m thrilled to see them with frosting all over their cute little faces.

Banana Cream Pie Cupcakes


  1. In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda
  2. In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas
  3. Mix wet ingredients into dry
  4. Scoop batter one heaping ¼ cup at a time into lined muffin pan
  5. Bake at 350° for 15-18 minutes
  6. Remove from oven, allow to cool, then frost with Whipped Cream Frosting and dust with Chocolate “Dirt”
  7. Serve

Makes about 8 cupcakes

I think these light and fluffy gluten free banana cupcakes would also be fabulous with Chocolate Frosting or the Peanut Butter frosting from my book, The Gluten-Free Almond Flour Cookbook.

If you are in Boulder on May 22nd I will be at the Whole Foods on Pearl Street from 12-2pm for a book signing and tasting event. It should be a blast! Hope to see you there.

posted on May 11, 2010, 48 comments

  1. Joseph Cuevas

    These look great!!! I think I’ll make these this week. Now I just have to find some almond flour. I am so happy I found your site!

    On a side note, do you have any plans for releasing your book as an ebook?

  2. Yay! I love it. I am going to get some almonds and try this out as soon as possible!

  3. jess

    All of your cupcakes look great – this one my fav so far! i want to try the recipes, but i personally don’t use agave nectar – i’ve found my body doesn’t like it very much. honey is usually a little nicer… do you think i could replace the agave with honey, and would you recommend a 1 to 1 swap in these recipes?

  4. This cupcake thing is seriously messing with my head! So many scrumptious recipes I can’t decide which ones to make….and if I make them all I will eat them all! They look so delicious I think I will flip a coin. Thanks for all the great recipes!

  5. Sheryl

    Anyone make this yummy recipe egg-free? I am tired of failing all that I attempt! Any ideas??

  6. Mia

    Thanks for working so hard to bring us these delicious goodies :-).

  7. Mom at The Gluten Free Edge @ gfedge.wordpress.com

    Thanks so much for all of these wonderful cupcakes which are the perfect size for an occasional treat. But it does present a dilemna – where-o-where to start ;-)

  8. @Jess: Heidi at 101 cookbooks says you can swap honey for agave 1:1. Plus, they’re cupcakes. I really don’t see how the swap could do that much to mess them up. I bet they’d still be delicious.

    @Jayn: I’ve had success using flax meal as an egg replacement in recipes that already have pureed fruit in them. Rule of thumb is 1/4 cup flax meal per egg, but I think you could play around with it a little in this recipe.

    If at first you don’t succeed, try, try again! And the results will be a cupcake party!

  9. aimee

    these sounds delish! as soon as i lose my “muffin top” i’ll try the cupcakes :)

    i would love to see carrot/zucchini bread cupcakes to head off the bounty we’ll have this summer!

  10. Wendy

    WOW! I can not wait to try these! Made the coconut/lime for Mother’s day BBQ and got raves! Then people just wanted to eat the whipped cream and lime-dessert by itself! Thanks Elana!!!!

  11. Micki Hollington

    Love to see a photo of frosted faces please if you can next time.

  12. Primal Toad @ primaltoad.com

    These look absolutely fabulous! As soon as the dessert that I made yesterday is all eaten up… this will be made! I have not enjoyed a cupcake in a VERY long time… the wait is finally over!

  13. colormepink

    Perhaps a stupid question but I’m curious what the Oreo-crumb looking garnish is? I’m sure you could use shaved or grated chocolate but that’s not what it looks like.

    And have I mentioned that I love Cupcake Month?!

  14. Robyn Baldwin

    Oh My! We are having a birthday celebration this weekend and I was looking for something nummy to make. This fits the bill perfectly. Thank you so much for being on a cupcake kick right now.

  15. Jenna


    Has anyone attempted the Peanut Butter Frosting from Elana’s cookbook? I tried it a few weeks ago and it came out very firm and crumbly. Is it supposed to look whipped like other frostings? Any advice would be so wonderful as I would love to try it again for these cupcakes! Thanks for the help!

  16. Andrea (Sweet N Green) @ sweetngreen.blogspot.com

    Wow, these look so good! I’m excited to try them! I just tried the recipe for your Almond Butter Blondies and posted a link back to you on my blog :) They turned out great! Thanks for all the recipes, Elana!

  17. Hi Elana! I follow your blog for a long time and i was wondering if your book will be translated some day into spanish. It’s not hard to me to read in english but reading in spanish is very more comfortable.

  18. Stacey

    I swap honey for agave 1 for 1 and it works out just fine. Sometimes cooking times might need to be adapted a little but more often than not it comes out perfectly.

  19. Michelle

    Just made these – wonderful. Three cup cakes are gone, and there are only two of us here.

    In the cupcake batter, I used brown rice syrup instead of the agave nectar, 1:1.

  20. Kimberley

    Your boys must LOVE cupcake month!!!

  21. Derj

    These cupcakes look AMAZING!! I have been craving banana cream pie, and here this pops up! Thank you!

  22. rachel

    i am so greatful for your site! my son was diagnosed with crohns an RA recently and we have found being gluten/dairy free makes a huge difference. the issue was that he is 15 and likes to eat real food, i didn’t think we could afford to support a gluten free lifestyle (with treats, bread, ect..) your simple yummy recipes have done more for us than you know :) i made these and added dark chocolate chips. i topped with sliced strawberries and bananas. they were literaly gone before they were cool my kids and their friends ate them all. as my 5 year old daughter was handing them out she was telling everyone “these are good and they’re healthy!” lol thanks again!!!!

  23. I LOVE this theme. Perfect timing too!!! My son’s 5th birthday is friday and it’s the last day of school. I am going to be making cupcakes for his class and I think I’ll try a SCD version of these. Your recipes convert so easy to the SCD and so we don’t feel deprived of anything. Thanks again.

  24. Jenna

    I made these today and, as always, they are fantastic! I added about 2 TBSP of shredded coconut, 2 TBSP of pecan pieces, one TBSP of vanilla extract and about one or two TSP of ground cinnamon. I baked them the full 18 minutes and they came out of the oven beautifully. And WOW! They taste exactly like the “real” banana bread muffins! You would never know they were made with almond flour! So yummy! Thanks again to Elana!

  25. Aleta

    I gave this a try and the flavor was very bitter, but inconsistently so. Any ideas on what might have gone wrong? I followed the recipe pretty closely – the only variation is that I used olive oil instead of grapeseed.

    • Aleta

      Another note is that it made a lot MORE than the recipe said it would. I filled 10 cups and still had enough for probably 1 or 2 more but distributed it to the existing cupcakes instead – which then overflowed while baking and resulted in flat mushroom tops.

  26. Bev McArthur

    LOVE these cupcakes. I dont ice them so to me they are more like muffins. I have my hubby picking me up your cook book today in Calgary Alberta and i cant wait to get it. Wish i would have found your website along time ago .
    Thanks Bev

  27. Cheryl @ gfgoodness.com

    Hi Elana,
    I blogged about your luscious cupcakes here…
    thanks as always for all the yummies!

  28. SuzisSweetz

    I made these yummy cupcakes last night and they were super good! I didnt have almond flour so I used rice flour instead and didnt have arrow root powder either so I used corn startch. I added about 1tsp of vanilla and a little bit of cinnimon. They were a tad dry so I drizzzled them with honey and let them sit over night. They came out wonderful!

  29. Natalie

    I just made these banana cupcakes and they are really moist and yummy. I substituted grapeseed oil with equal parts of canola oil, and used only one (larger) ripe banana. I also sprinked a bit of cinnamon on top of a few of them. I didn’t put any icing on them. I am not an icing person. Anyway, these turned out really well and I will be making them again.

  30. Katya

    Does anybody know what I can substitute the oil with and get the same result? I dont to use want any butter or oil. I heard applesauce might do it but not sure. If anybody has had an experience please share!

    Although I followed the recipe yesterday and it was delicious!!!!!!!

    Thank so very much!!!!

  31. Sue Liberto @ NaturalCaptures.com

    We just made these but frosted with a chocolate peanutbutter frosting. Walmart has the Almond Flour!

  32. I like these – they did need longer than 18 minutes in our oven.

  33. Brianne

    Can I use another flour? Bobs redmill gluten free or a rice flour?

  34. Linda

    I just baked these – substituted apple sauce for the grape seed oil and used almond meal, not almond flour. I also left out the arrowroot and added shredded organic coconut. The result was very moist muffins that almost have an omelette outer later. They are delicate but stand and resist crumble when sliced. They taste amazing, maybe a little too sweet though, next time less Agave. I have eaten 3 already.. i hope they are low in calories!

  35. Bekah

    Okay, I edited these quite a bit per my celiac co-worker’s request for “chocolate banana muffins,” but just wanted to comment about how incredibly deliciously they turned out. I subbed in 1/4 c. of unsweetened cocoa powder for 1/4 c. of the almond meal, did browned butter instead of the oil, and added 1/2 c. of chocolate chips at the end. No frosting. DELICIOUS. Love these!!! Baked them 15 min in my gas oven.

  36. Ginger

    I made these for my son’s 3rd bday party last weekend. Y-U-M!! Just put another batch in the oven right now because I can :) I’m trying them out with flax meal instead if eggs. Batter was delish.
    Thank you so so much for all your hard work and efforts. My family, our health and our bellies thank you!

  37. I made a batch of these the other day, absolutely delicious :) Thanks for sharing

  38. CN

    On your FB post you’ve said that you substituted with sustainable Palm Oil. Where do you purchase the Palm oil?

  39. Joana

    This is the BEST banana bread/cupcake/cake I’ve EVER had. Elana, you are a genius!

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top