Banana Cupcakes with Peanut Butter Frosting (Gluten-free) Recipe

Name: Banana Cupcakes with Peanut Butter Frosting (Gluten-free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Brown Rice Flour; 1- 1/2 teaspoon Baking Powder; 3/4 teaspoons Baking Soda; 3/4 teaspoons Sea Salt; 3/4 cups Olive Oil; 3 whole Eggs; 1 cup Honey; 1- 1/2 teaspoon Vanilla; 6 Tablespoons Coconut Milk; 3 whole Very Ripe Bananas, Mashed; Optional Add-ins, Such As Walnuts, Chocolate Chips, Coconut; 1/2 cups Peanut Butter; 1/2 cups Palm Shortening; 1/4 cups Honey; ⅛ teaspoons Stevia; ⅛ teaspoons Sea Salt; 1/4 cups Shaved Chocolate; 1 whole Banana, Cut Into Thin Slices; 1/4 cups Walnuts, Chopped; 1/4 cups Coconut Flakes

Servings: persons

3 cups Brown Rice Flour
1- 1/2 teaspoon Baking Powder
3/4 teaspoons Baking Soda
3/4 teaspoons Sea Salt
3/4 cups Olive Oil
3 whole Eggs
1 cup Honey
1- 1/2 teaspoon Vanilla
6 Tablespoons Coconut Milk
3 whole Very Ripe Bananas, Mashed
Optional Add-ins, Such As Walnuts, Chocolate Chips, Coconut
1/2 cups Peanut Butter
1/2 cups Palm Shortening
1/4 cups Honey
⅛ teaspoons Stevia
⅛ teaspoons Sea Salt
1/4 cups Shaved Chocolate
1 whole Banana, Cut Into Thin Slices
1/4 cups Walnuts, Chopped
1/4 cups Coconut Flakes

1
For the cupcakes: Preheat oven to 375 degrees F and prepare muffin tins.
2
In a medium-sized bowl, whisk together the dry ingredients.
3
Using a stand mixer, beat oil and eggs until combined.
4
Add the honey, vanilla, and coconut milk, and mix until combined.
5
Add the bananas, along with the mix of dry ingredients and mix well.
6
Add any extra add-ins and mix by hand until theyre fully incorporated.
7
For standard-sized cupcakes, fill muffin tins 3/4 full and bake for 1518 minutes, or until an inserted toothpick comes out clean.
8
After baking, remove from oven and let cool on a wire rack.
9
Frost with peanut-butter frosting and sprinkle with toppings, if desired.
10
For the frosting: To the bowl of a food processor, add the peanut butter and shortening and blend until combined.
11
Add the honey, stevia, and salt, and blend again until the frosting is fluffy.

1565

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 cups Brown Rice Flour, 1- 1/2 teaspoon Baking Powder, 3/4 teaspoons Baking Soda, 3/4 teaspoons Sea Salt, and more.

Yes, Banana Cupcakes with Peanut Butter Frosting (Gluten-free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Cupcakes with Peanut Butter Frosting (Gluten-free)

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