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.
Serves:8cupcakes
Ingredients
- 1½ cups blanched almond flour (not almond meal)
- 1 tablespoon arrowroot powder
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 2 large eggs
- ¼ cup grapeseed oil or palm shortening
- ¼ cup agave nectar or honey
- 1-2 very ripe bananas, about ¾ to 1 cup mashed
Instructions
- 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 muffin pan
- 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"
- Serve
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.
Leanne says
I made these for a luncheon yesterday….they disappeared! Delicious. I substituted Swerve sweetener for the honey and they came out fantastic. I am dairy free as well so I used my non-dairy cream cheese icing recipe and added banana to it instead of the whipped cream icing. Never had anything from your site I didn’t like. Thanks!
Joana says
This is the BEST banana bread/cupcake/cake I’ve EVER had. Elana, you are a genius!
CN says
Elena,
On your FB post you’ve said that you substituted with sustainable Palm Oil. Where do you purchase the Palm oil?
Julie says
Yum!
Jack says
I made a batch of these the other day, absolutely delicious :) Thanks for sharing
Ginger says
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!
Bekah says
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.
Linda says
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!
Brianne says
Can I use another flour? Bobs redmill gluten free or a rice flour?
Elle says
I like these – they did need longer than 18 minutes in our oven.
Sue Liberto says
We just made these but frosted with a chocolate peanutbutter frosting. Walmart has the Almond Flour!
Katya says
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!!!!
Natalie says
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.
SuzisSweetz says
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!
Cheryl says
Hi Elana,
I blogged about your luscious cupcakes here…
http://www.gfgoodness.com/?p=2856
thanks as always for all the yummies!
Bev McArthur says
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
Aleta says
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 says
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.
Jenna says
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!
Tracee says
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.
rachel says
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!!!!
Derj says
These cupcakes look AMAZING!! I have been craving banana cream pie, and here this pops up! Thank you!
Kimberley says
Your boys must LOVE cupcake month!!!
Michelle says
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.
Stacey says
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.
Elisenda says
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.
Thanks!
Andrea (Sweet N Green) says
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!
Jenna says
YUM!
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!
Robyn Baldwin says
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.
colormepink says
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?!
Shelley says
I would love to know that too!
Shelley says
It’s her chocolate dirt… :)
http://www.elanaspantry.com/chocolate-dirt/
Primal Toad says
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!
Micki Hollington says
Love to see a photo of frosted faces please if you can next time.
Wendy says
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!!!!
aimee says
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!
Bethany says
@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!
Dorina says
Bethany, thanks so much for your thoughtful and informative comment! Very helpful!
Hamm says
Honey works great imo, just make sure to keep it at 1:1
Mom at The Gluten Free Edge says
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 ;-)
Mia says
Thanks for working so hard to bring us these delicious goodies :-).
Sheryl says
Anyone make this yummy recipe egg-free? I am tired of failing all that I attempt! Any ideas??
Jayn says
I also need them to be egg-free. I have used pureed fruit in the past… apple, banana, etc. It does make the cake/cupcakes more dense but still good. I’m not sure if that will work in this recipe because it already has bananas in it. Post your results if you try it. :o)
Shelley says
I’ve had success with 1 T soy flour and 2 T water for egg, or 1T Ground Flax and 2T water. Maybe that will help.
Tiffany says
Have you tried using chia seeds with water? I haven’t done this before, but I have read that they can be used for this. Might be worth a try. Good luck!
Karen Baldwin says
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!
jess says
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?
Brandon May says
Yay! I love it. I am going to get some almonds and try this out as soon as possible!
Joseph Cuevas says
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?