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
In a large bowl
, mix together almond flour, arrowroot powder, salt and baking soda
In a small bowl
, combine eggs, grapeseed oil and agave and then stir in mashed bananas
Mix wet ingredients into dry
Scoop batter one heaping ¼ cup at a time into a paper lined
Bake at 350°F for 15-18 minutes
Remove from oven, allow to cool, then frost with Whipped Cream Frosting and dust with Chocolate "Dirt"
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
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.