Banana Cream Pie Cupcakes
These gluten-free banana muffins are a perfect treat for any time of day. With the natural sweetness of mashed bananas and the nutty flavor of almond flour, these muffins are moist and delicious. Topped with a fluffy whipped cream frosting and a sprinkle of chocolate "dirt," they make for an irresistible indulgence. Enjoy them as a snack or a dessert!
— Constant Cookbook
Ingredients
- 1 ½ cups blanched almond flour
- 1 tablespoon arrowroot powder
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 2 eggs
- ¼ cup grapeseed oil
- ¼ cup agave nectar
- 1-2 very ripe bananas (about ¾ to 1 cup mashed)
Instructions
- In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda
- In a small bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas
- Mix wet ingredients into dry
- Scoop batter one heaping ¼ cup at a time into a paper lined muffin pan
- Bake at 350°F for 15-18 minutes
- Remove from oven, allow to cool, then frost with Whipped Cream Frosting and dust with Chocolate "Dirt"
- Serve
Yield
Makes about 8 cupcakes
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