Gluten Free Banana Cupcakes Recipe

Name: Gluten Free Banana Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour, gluten free blend; 1 teaspoon xanthan gum; 1/2 teaspoon salt; 1 1/2 teaspoons baking powder; 2 tablespoons cake, enhancer (Modified Tapioca Starch); 1/2 cup sugar; 4 tablespoons coconut oil, melted and cooled; 1 teaspoon vanilla, gluten free; 1 large egg; 1 large ripe banana; 1/4 - 1/3 cup milk (I used almond milk.)

Servings: persons

1 1/2 cups all-purpose flour, gluten free blend
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons cake, enhancer (Modified Tapioca Starch)
1/2 cup sugar
4 tablespoons coconut oil, melted and cooled
1 teaspoon vanilla, gluten free
1 large egg
1 large ripe banana
1/4 - 1/3 cup milk (I used almond milk.)

1
Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners and set aside.
2
In a large mixing bowl add the flour, xanthan gum, salt, baking powder and cake enhancer. Using the wire whisk attachment to a stand mixer whisk until thoroughly blended.
3
Place the oil, vanilla, egg, banana and 1/4 cup of the milk in a blender container. Blend until liquid.
4
Replace the whisk attachment with the beater attachment and add the liquid ingredients to the dry ingredients. If the batter looks dry add in the additional milk. When thoroughly combined continue to beat the batter for 2 minutes.
5
Using a large ice cream scoop, scoop batter into prepared cupcake liners. Place in oven and bake for 18 to 20 minutes or until a wooden toothpick inserted into center comes out clean.
6
Remove from oven and allow the cupcakes to rest for 5 minutes. Remove from pans and place on wire rack to cool. Once completely cool frost and enjoy.

457

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, gluten free blend, 1 teaspoon xanthan gum, 1/2 teaspoon salt, 1 1/2 teaspoons baking powder, and more.

Yes, Gluten Free Banana Cupcakes 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.

Gluten Free Banana Cupcakes

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