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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 3 votes
Prep Time 10 mins
Cook Time 20 mins
Frosting 15 mins
Total Time 43 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 14 cupcakes
Calories 347 kcal


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


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


  • 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.
  • Place parchment paper. 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.
  • To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. you see batter or crumbs, the cupcakes need to bake longer. muffin liners into a muffin tin. I absolutely love these liners because the cupcakes will not stick to the liners. Fill each section ¾ full of the cupcake batter.



  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 air-tight container, or up to 4 months in the freezer.


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
Keyword gluten free banana cupcakes, gluten free banana cupcakes recipe
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