Have some ripe bananas lying around? You need to try my recipe. It makes the fluffiest gluten free banana cupcakes ever! These gluten free peppermint cupcakes are just what you need in your life. They are simple to make, look elegant, and taste heavenly.

Gluten free banana cupcakes on a wooden tray.

It’s no secret that everyone in the Fearless Dining household loves cupcakes. They are perfect for all occasions and can be carried with you—what’s better than that? The possibilities are endless when it comes to cupcakes, too.

Everyone has their favorites, but these sweet banana walnut cupcakes are at the top of my list. If you are looking for more banana recipes, try some of these Gluten Free Banana Recipes.

I promise if you are new to gluten free dining, it just seems scary. You’ll get the hang of it and will be able to make all sorts of tasty baked goods and recipes without any trouble. Take a look at my best gluten free dining tips to get you started.

Why these banana cupcakes are so good:

  1. There is no way to beat the sweet, ripe banana flavor in these gluten free banana cupcakes.
  2. They are even better with the mini chocolate chips!
  3. They taste just like gluten free banana bread cupcakes!
  4. Make a batch in under 45 minutes from start to finish.

Top them with vanilla buttercream or a cream cheese frosting, and toss on some chocolate sprinkles. Always check my list to see if your sprinkles are gluten free.

Super yummy! My kids of course loved them frosted! we also did silk almond milk, violife butter for dairy free, and also did nutmeg instead of cardamom (since I didn’t have any).

Jenn H., Blog comment

Allergen Information:

These homemade banana cupcakes are gluten-free, soy-free, nut-free, and oat-free. Make them dairy-free using dairy-free butter. To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.

Photos of the banana cupcakes ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten-Free Flour Blend: I tested this recipe using Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend and King Arthur’s Measure for Measure Gluten-Free Blend. That doesn’t mean others will not work; I just have not tested other flours.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Butter – Use unsalted butter.
  • Non-Dairy Milk – I used almond milk, but other dairy-free kinds of milk will work. I do not recommend canned coconut milk.
  • Chocolate chips – I used Whole Foods mini chocolate chips, so the chips are smaller. If you have other food allergies, I recommend Enjoy Life. I like Lily’s brand if you want a good sugar-free chocolate chip.

How to ripen bananas:

If your bananas are not ripe, no worries! Here are some tips to ripen them in minutes!

  1. Place your bananas on a baking sheet and bake at 225º F for 20 minutes.
  2. If you are not in a rush, you can place your bananas in a brown paper bag and let them sit on the counter for a few days. (Don’t forget to close the bag!)
  3. You can grill the bananas. Use a knife to slit down the peel. Place the bananas on the grill. Close the lid and cook at 300º F for 15 minutes.

This gluten free banana cake recipe is also delicious. If you have lots of ripe bananas, give it a try, too!

Step-By-Step Photos and Directions:

Banana cupcakes photos of steps 1 and 2.

Step 1: Add the dry ingredients to a bowl and whisk to blend.

Step 2: In a bowl, smoosh the bananas with a fork. Pour in the rest of the wet ingredients and mix well.

Photos of steps 3 and 4 making banana cupcakes.

Step 3: Pour the wet ingredients into the dry ingredients and mix until “just barely mixed.” This is the secret to making moist banana cupcakes that are light and fluffy!

Step 4: Stir in the chips and chopped walnuts and gently mix them in.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

A photo of the cupcakes ready to bake.

Step 5: Place parchment paper muffin liners into a cupcake pan. I absolutely love these liners because the cupcakes will not stick to the liners. Fill each section 3/4 full of the cupcake batter.

Step 6: Bake at 350º F for 20 minutes. To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to be baked longer.

Remove the cupcakes from the oven and place them onto a cooling rack.

A mixing bowl filled with frosting.

Step 7: Whip up your frosting in a standing mixer.

Piping frosting the cupcake with buttercream frosting

Step 8: Add the frosting to a bag and pipe the frosting onto each cupcake. I used a star tip for a ruffled effect.

If you want to learn how to make a frosting flower, check out this frosting flower video tutorial.

A banana cupcake on a plate.

If you want a traditional flavored cupcake, these Gluten Free Vanilla Cupcakes get rave reviews!

Frequently Asked Questions:

Why did my cupcakes sink?

Sometimes, cupcakes sink when they are baked. Typically, this is caused by overmixing the cupcake batter. When you overmix the batter, air bubbles form, and when you bake them, the bubbles pop, causing them to fall. 

Why did my cupcakes peak?

When you bake gluten free cupcakes, and they peak, it’s probably because your oven temperature is higher than you thought. The peak happens when the edges of the cupcakes bake super fast, pushing the center up and into a peak.

The best way to combat this is by testing your oven temperature with a thermometer occasionally to ensure it’s heating properly. If it’s off, you’ll need to adjust it so it bakes at the correct temperature. 

How do you keep cupcakes moist?

There is nothing more unappealing than biting into a dried-out hard cupcake. You can easily prevent this by taking a few precautions and steps.

How do you store gluten free cupcakes?

First, you should never put warm cupcakes in a storage container. The moisture from the heat will cause condensation, which can result in mushy or really hard cupcakes. 

Ensure you store the gluten-free banana cupcakes in a container with a lid. They should be kept airtight so they don’t dry out. You could even place plastic wrap on the cupcakes to keep them extra fresh if you want to. 

Do you have to use eggs in cupcakes?

While every recipe is different, typically, most call for eggs in the recipe; however, there are several alternatives you can use instead of eggs. I like to use Bob’s Red Mill Egg Replacer or liquid Just Egg Replacer.

If you love fun cupcake flavors, my Gluten Free Pumpkin Cupcakes with Cinnamon Buttercream also are fun to make!

a banana cupcake with a bite taken out

Reader Rave:

We made these this morning and they were so good! I also subbed the egg and butter for my allergy kiddo but all non allergy family gave these 👍👍 thank you!!”

Steph K., Facebook user

More Gluten-Free Cupcake Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Gluten free banana cupcakes on a wooden tray.

Gluten Free Banana Cupcakes

Sandi Gaertner
Light and fluffy gluten free banana chocolate chip cupcakes that are sure to please a crowed. Topped with a homemade buttercream frosting.
5 from 7 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 20 minutes
Frosting 15 minutes
Total Time 43 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 14 cupcakes
Calories 347 kcal

Equipment

  • Mixing bowls
  • Whisk

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • 1 cup cane sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cardamom
  • teaspoon salt
  • ½ cup mashed bananas
  • ½ cup unsalted butter melted, see note
  • 1 cup non-dairy milk
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • ½ cup chocolate chip mini sized
  • cup optional: walnuts

Frosting:

  • 3 cups powdered sugar
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup unsalted butter softened
  • 2 tablespoons non-dairy milk

Instructions
 

  • Add the dry ingredients to a bowl and whisk to blend.
  • In a bowl, smoosh the bananas with a fork. Pour in the rest of the wet ingredients and mix well.
  • Pour the wet ingredients into the dry ingredients and mix until "just barely mixed." This is the secret if you want your moist banana cupcakes to be light and fluffy!
  • Stir in the chips and chopped walnuts and gently mix them in.
  • I absolutely love these parchment paper cupcake liners because the cupcakes will not stick to the liners. Fill each section 3/4 full of the cupcake batter.
  • Bake at 350º F for 20-25 minutes.
  • To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to be baked longer.
  • Remove the cupcakes to a cooling rack. Don't frost the cupcakes until they are completely cooled.

Frosting:

  • Place the room temperature butter, vanilla extract, powdered sugar, and milk in a stand mixer. Start on slow speed and gradually increase the speed. Whip the frosting for 1-2 minutes.
  • Put the frosting tip in a frosting bag. Add the frosting. Pipe the frosting onto the top of the cupcake.

Video

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  5. These cupcakes will keep up to 4 days in an airtight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cupcakeCalories: 347kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 61mgSodium: 234mgPotassium: 70mgFiber: 2gSugar: 36gVitamin A: 476IUVitamin C: 1mgCalcium: 43mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating




15 Comments

  1. 5 stars
    These were a huge hit. My daughter requested that I make them into a cake for her birthday. How would I adjust?

  2. 5 stars
    super yummy but I think we may leave off the frosting or do cream cheese frosting instead. I felt like it was too much? but my kids of course loved it! we also did silk almond milk, violife butter for dairy free and also did nutmeg instead of cardamom (since I didn’t have any). also baked same time and temp for Colorado high altitude.

  3. I am confused by step #4 – stir in chips and walnuts? I don’t see either listed in the ingredients. Can you please clarify? Thanks!