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.
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!