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
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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Equipment
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
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.
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?