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+ servings
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 6 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

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Equipment

  • Mixing bowls
  • Whisk

Ingredients
  

  • 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

Frosting:

  • 3 cups powdered sugar
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup 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.
  • 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 3/4 full of the cupcake batter.

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 air-tight 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.