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Banana Cream Pie Cupcakes
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Servings
8
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
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Cook Mode
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Equipment
Large Bowl
Paper Liners
Muffin Pan
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!