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.
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!