Gluten-Free Banana Cupcakes

Light, fluffy, and surprisingly moist banana cake! When cooled, frost with your favorite frosting; I usually use a buttercream frosting.

2
2
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
18
Yield:
18 cupcakes

Ingredients

  • 1 ½ cups white sugar

  • ½ cup palm oil shortening

  • 2 eggs

  • 2 ¼ cups gluten-free flour blend (such as Namaste Perfect Flour Blend)

  • 4 ripe bananas

  • ¼ cup buttermilk

  • 1 teaspoon sea salt

  • ¾ teaspoon baking soda

  • ¼ teaspoon baking powder

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.

  2. Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.

  3. Sift flour into the shortening mixture. Add bananas, buttermilk, salt, baking soda, and baking powder; mix until well combined. Spoon batter into the prepared muffin tin, filling each 2/3 full.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

Cook's Note:

I put ripe bananas in the freezer until I have enough to bake with. Remove from the freezer 1 hour before you need to add them to the cake batter. When thawed, snip off the end and squeeze it into the batter.

Nutrition Facts (per serving)

203 Calories
7g Fat
35g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 203
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 9%
Cholesterol 18mg 6%
Sodium 168mg 7%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 9%
Total Sugars 21g
Protein 3g
Vitamin C 2mg 12%
Calcium 12mg 1%
Iron 1mg 7%
Potassium 107mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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