I’m on a gluten-free cupcake mission, as you can see from the photo above and my recent posts for Jelly Donut Cupcakes and Coconut Key Lime Cupcakes.
The boys are always thrilled when they come home from school and the house looks like a birthday party. I love seeing them with frosting on their cute little faces.
Banana Cream Pie Cupcakes
Print
Email
Pin Recipe
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
-
Preheat the oven to 350°F. In a large bowl, whisk together the almond flour, arrowroot powder, salt, and baking soda.
-
In a separate bowl, combine the eggs, grapeseed oil (or palm shortening) and agave (or honey). Stir in the mashed bananas until well blended.
-
Pour the wet mixture into the dry ingredients and stir until just combined.
-
Scoop batter by heaping 1/4-cup portions into a paper-lined muffin pan.
-
Bake at 350°F for 15–18 minutes, until a toothpick inserted in the center comes out clean.
-
Remove from the oven and allow cupcakes to cool completely. Frost with whipped cream frosting and finish with a dusting of chocolate “dirt” if desired.
-
Serve and enjoy.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Prevent your screen from going dark
Equipment
Large Bowl
Paper Liners
Muffin Pan
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
These light and fluffy gluten-free banana cupcakes are also delicious with chocolate frosting or a peanut butter frosting.
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.