Gluten Free Banana Cupcakes
These tender and moist gluten free banana cupcakes are topped with the perfect cream cheese frosting that pairs perfectly with the banana flavor.
Ingredients
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 medium overripe bananas mashed
- 1 large egg
- 1/4 cup unsweetened almond milk
- 1/4 cup sugar
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Frosting:
- 250 g cream cheese room temperature
- 1 1/2 cups sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F and line a cupcake tin with cupcake liners, you should get about 10 cupcakes.
- In a large bowl, whisk together your almond flour, tapioca flour, baking soda, cinnamon, and salt. Set aside.
- In a medium size bowl, mix together your mashed bananas, egg, almond milk, sugar, butter, and vanilla extract until well combined. Whisk your banana mixture into your dry mixture and whisk until there are no clumps left, then fold in your chocolate chips.
- Fill your prepared cupcake liners about 3/4 full with your cupcake batter and bake for 22-24 minutes. Allow to cool completely before icing!
- Once your cupcakes are completely cooled, make your cream cheese frosting by placing all of your frosting ingredients in the bowl of a stand mixer or a large bowl with a hand mixer. Whisk until well combined and smooth, and then frost your cupcakes! Enjoy!
Nutrition
Serving: 1cupcakeCalories: 198kcalCarbohydrates: 17gProtein: 6gFat: 14gFiber: 4gSugar: 5g
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