Indulge in the delightful world of baking with these scrumptious Gluten Free Banana Cupcakes! Perfectly moist and bursting with the sweet flavor of ripe bananas, these cupcakes are not just a treat for those avoiding gluten; they’re a hit for everyone! With just 30 minutes from start to finish, you’ll be amazed at how simple it is to whip up a batch of these fluffy delights. Whether you’re hosting a party or simply craving a sweet snack, these cupcakes are sure to impress. Get ready to elevate your dessert game and discover the joy of gluten-free baking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups gluten free all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 ripe bananas, mashed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease with cooking spray.
- In a medium mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate large bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy.
- Add vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until the wet ingredients are completely blended and slightly frothy.
- Gradually pour the dry ingredient mixture into the wet ingredients. Gently fold and stir until just combined, being careful not to overmix. The batter should be smooth with no dry flour patches.
- Using a medium ice cream scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, the cupcakes can be served as-is or topped with your favorite gluten-free frosting or a light dusting of powdered sugar.
Tips
- Choose the Right Bananas: Make sure your bananas are very ripe for the best flavor and natural sweetness. The more speckles, the better!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes.
- Use Room Temperature Ingredients: For a smoother batter, let your eggs and oil sit at room temperature before mixing.
- Check for Doneness: Ovens can vary, so start checking your cupcakes at the 18-minute mark. A toothpick should come out clean when they’re ready.
- Experiment with Toppings: These cupcakes are delicious on their own, but you can also add a gluten-free frosting or a sprinkle of powdered sugar for a special touch.
- Storage Tips: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 25g
Protein: 3g
Fat: 12g
Saturated Fat: g
Cholesterol: 35mg
