By: Weiqing Lim
You know that I’m STILL on my banana bread kick and I don’t think I’ll ever get tired of it, but I thought I would switch it up and trade in the bread for a cupcake version instead @foodsimplistic’s banana cupcakes are the BEST & easy to make so I thought I would share the love!
The Recipe - Gluten Free Banana Cupcakes
2 large ripe bananas
3 large eggs
3 tbsp. brown sugar
1 1/2 tsp. vanilla extract
2 1/2 cups blanched almond flour
1/2 cup cornstarch
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Preheat the oven to 175C (350F).
Prepare a nonstick 12 cups muffin pan.
In a food processor (or blender) combine bananas, eggs, sugar and vanilla. Blend until smooth (you want the bananas very smooth for these muffins).
Scrape down the sides of the food processor and add the dry ingredients – almond flour, corn starch, baking soda, baking powder and salt. Pulse until just combined.
Scrape down the sides of the food processor again, then pour the batter into prepared muffin pan.
Bake at 175C for 15-20 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely.