Banana Cream Pie Cupcakes

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Ingredients
Instructions
Nutrition

 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.

Ingredients
Serves:
8cupcakes
Print Recipe
Instructions
  1. In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda
  2. In a small bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas
  3. Mix wet ingredients into dry
  4. Scoop batter one heaping ¼ cup at a time into a paper lined muffin pan
  5. Bake at 350°F for 15-18 minutes
  6. Remove from oven, allow to cool, then frost with Whipped Cream Frosting and dust with Chocolate "Dirt"
  7. 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.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

49 responses to “Banana Cream Pie Cupcakes”

  1. Elena,
    On your FB post you’ve said that you substituted with sustainable Palm Oil. Where do you purchase the Palm oil?

  2. 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!

  3. 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.

  4. 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!

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