Author Notes
These cupcakes combine the classic flavors of peanut butter & banana. They're fluffy, moist, and great no matter the time of day —VeggiesByCandlelight
Continue After Advertisement
Ingredients
- Banana Cupcakes
-
3
very-ripe bananas, mashed
-
3 cups
brown rice flour
-
1 1/2 teaspoons
baking powder
-
3/4 teaspoon
sea salt
-
3/4 cup
olive oil
-
3
eggs
-
1 cup
honey
-
1 1/2 teaspoons
vanilla
-
6 tablespoons
coconut milk
-
Optional add-ins and cupcake toppings: walnuts, chocolate chips, coconut, or ..
- Peanut Butter Frosting
-
1/2 cup
peanut butter
-
1/2 cup
palm shortening
-
1/4 cup
honey
-
1/8 teaspoon
stevia
-
1/8 teaspoon
sea salt
Directions
-
CUPCAKES
-
Preheat oven to 375 and prepare your muffin tins.
-
In a medium sized bowl, whisk together the dry ingredients
-
Using your stand mixer, beat the oil and eggs until combined
-
Add the honey, vanilla, and coconut milk, and mix until combined
-
Add the bananas, along with the mix of dry ingredients and mix well.
-
Add any extra add-ins and mix by hand until they're fully incorporated
-
For standard sized cupcakes, fill muffin tins 3/4 full and bake for 15-18 minutes, or until your toothpick comes out clean.
-
After baking, remove them from the oven and let cool on a wire rack. Frost with peanut-butter frosting and sprinkle with toppings, if desired
-
** Topping ideas include: walnuts, chocolate chips, coconut
-
FROSTING
-
To the bowl of a food processor, add the peanut butter and shortening and blend until combined.
-
Add the honey, stevia, and salt, and blend again until the frosting is fluffy
-
Add toppings, if desired
See what other Food52ers are saying.