Gluten Free Banana Cupcakes (And Allergy Friendly Too)

These gluten free banana cupcakes are quite moist and tasty; and allergy friendly too!  Not quite a muffin, but not quite a cupcake either, these delightful little cakes have just the right amount of banana flavoring.  I’m actually not crazy about bananas, but I will eat these.

You could top them with frosting if you would want to make them more cupcake like.  In the following picture I topped them with an experimental frosting.  The frosting didn’t turn out like I was hoping and we scraped it off before eating.  However, if the frosting did turn out, my vote would still be for no frosting on these cupcakes; it just made them too sweet for me.  Besides, not using frosting helps save you calories and sugar intake!

I have made these three to four times now; each time successfully.  I know you and your family will gobble these up.  Will you eat them with frosting or without?  I would love to hear your comments!

Edited to add:  If you’d like a frosting recipe you could use this strawberry frosting.  Or you could use this cinnamon buttercream frosting.

Also shared at Slightly Indulgent Tuesday . Allergy Free Wednesday .

Gluten Free Banana Cupcakes (And Allergy Friendly Too)!

From: Adapted from Gluten Free Kids by no known author

Ingredients:

• 2 cups Bob’s Red Mill All Purpose Gluten Free Flour Blend (spoon flour into measuring cup)
• 1 1/4 cups white sugar
• 2 T. coconut sugar (or brown sugar)
• 2 tsp. baking powder
• 3/4 tsp. xanthan gum
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. allspice
• 1/2 cup canola oil
• 1/2 cup applesauce
• 1 tsp. vanilla
• 1 cup mashed banana

Directions:

1. Preheat oven to 350 degrees.
2. Combine first 8 ingredients in a bowl and whisk well.
3. In a different bowl, combine oil, applesauce, vanilla and banana.
4. Stir wet ingredients into dry ingredients and mix until combined.
5. Place batter in 12-14 lined cupcake tins (depending on the size of your tins).
6. Bake for 27-30 minutes.