How To Make Gluten-Free Chocolate Banana Cupcakes
These chocolate banana cupcakes are super moist and chocolatey. Plus, they’re gluten-free and vegan, really great for potluck parties.
Serves:
Ingredients
- 1¾cupsgluten free flour blend,see recipe note
- ⅓cupcocoa powder,unsweetened dairy free
- 1½tspbaking soda
- ½tspkosher salt
- 1cupgranulated sugar
- 1large ripe banana
- ½cupcoconut oil,or other your oil of choice, liquid at room temperature
- 1cupfreshly brewed coffee,cooled to room temperature, use decaf if you’d like
- 2tsppure vanilla extract
- 2tbspapple cider vinegar
- ½batchvegan chocolate frosting
Instructions
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Preheat the oven to 350 degrees F and prepare the pan: Line a 12-cup muffin tin with paper liners.
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In a medium mixing bowl, whisk together the gluten-free flour, cocoa powder, baking soda, salt, and sugar.
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In a separate medium mixing bowl, mash the banana with a fork or potato masher, and add the coconut oil, cooled coffee, vanilla, and apple cider vinegar. Whisk until combined.
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Add the wet ingredients into the flour mixture and stir thoroughly to combine using a wooden spoon or rubber spatula. Portion out the batter into the cupcake liners, filling each almost to the top.
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Bake cupcakes for 18 to 20 minutes or until cupcakes spring back ever so slightly when pressed in the center. Cool for 10 minutes in the pan, then transfer cupcakes to a wire rack to cool completely.
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Once cool, frost cupcakes with Chocolate Fudge Frosting.
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Serve.
Nutrition
- Calories: 301.15kcal
- Fat: 13.48g
- Saturated Fat: 9.13g
- Monounsaturated Fat: 2.38g
- Polyunsaturated Fat: 0.61g
- Carbohydrates: 46.90g
- Fiber: 3.26g
- Sugar: 29.90g
- Protein: 2.73g
- Sodium: 237.35mg
- Calcium: 18.72mg
- Potassium: 127.58mg
- Iron: 1.42mg
- Vitamin A: 0.34µg
- Vitamin C: 0.99mg
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