Gluten Free Banana Cupcakes
These gluten-free banana cupcakes are irresistibly moist, tender, and packed with natural sweetness from ripe bananas, making them a perfect treat for those with a gluten-free diet or anyone who loves a delectable banana dessert. With a hint of warm cinnamon and a simple batter made in just one bowl, this recipe keeps things easy while delivering bakery-quality results. Whether you're using dairy or non-dairy milk, these cupcakes are versatile and customizable, allowing you to enjoy them plain or dressed up with your favorite frosting. Ready in under 40 minutes, this gluten-free dessert is ideal for birthdays, brunches, or anytime indulgence.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free flour blend
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 pieces Ripe bananas (medium, mashed)
- 0.75 cup Granulated sugar
- 0.25 cup Vegetable oil (or melted coconut oil)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Milk (dairy or non-dairy)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, ground cinnamon, and salt. Set this dry mixture aside.
In a large bowl, mash the ripe bananas until smooth. Add the granulated sugar, vegetable oil, egg, and vanilla extract. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
Stir in the milk to create a smooth, pourable batter. If the batter feels too thick, add an extra tablespoon of milk as needed.
Evenly distribute the batter into the prepared cupcake liners, filling each about 3/4 full.
Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or decorating.
Enjoy your gluten-free banana cupcakes as-is or top with your favorite frosting!
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 348.0 g | 127% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 183.4 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
