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.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

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.

Step 3

In a large bowl, mash the ripe bananas until smooth. Add the granulated sugar, vegetable oil, egg, and vanilla extract. Whisk until well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.

Step 5

Stir in the milk to create a smooth, pourable batter. If the batter feels too thick, add an extra tablespoon of milk as needed.

Step 6

Evenly distribute the batter into the prepared cupcake liners, filling each about 3/4 full.

Step 7

Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

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.

Step 9

Enjoy your gluten-free banana cupcakes as-is or top with your favorite frosting!

Nutrition Facts

Serving size	755.1 grams (755.1g)

Amount per serving	% Daily Value*
Calories	2096

Total Fat 71.50g	92%
Saturated Fat 12.00g	60%
Polyunsaturated Fat 2.00g
Cholesterol 225mg	75%
Sodium 1816mg	79%
Total Carbohydrate 348.00g	127%
Dietary Fiber 12.30g	44%
Total Sugars 183.40g
Protein 22.10g	44%

Vitamin D 79IU	394%
Calcium 146mg	11%
Iron 4mg	24%
Potassium 1201mg	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.

Source of Calories

Fat: 30.3%

Protein: 4.2%

Carbs: 65.5%