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
Equipment
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.
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… :)
https://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.