Recipe: Almond Flour Banana Cupcakes with Cream Cheese Frosting
Sugar-free, grain-free banana cupcakes topped with a maple cream cheese frosting make a healthy gluten-free dessert for a special occasion.
Servings 12
Calories 289kcal
Ingredients
Banana Cupcakes
- 3 medium bananas, overripe
- ¼ cup Monkfruit granulated sweetener, or coconut sugar, or granulated sugar
- ¼ cup butter or coconut oil, melted
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups almond flour, fine
- ½ cup tapioca starch, also called tapioca flour
- 2 teaspoon baking powder, gluten-free
- ½ teaspoon sea salt
Maple Cream Cheese Frosting
- 8 oz cream cheese at room temperature
- ¼ cup salted butter, at room temperature
- ¼ cup maple syrup, or up to ⅓ cup, depending on your taste.
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. and line 12 muffin cups with paper or silicone liners.
- In a medium bowl, mash the bananas until no lumps remain, then whisk in the sweetener, melted butter or oil, eggs and vanilla extract.
- In a large bowl, whisk the almond flour, tapioca starch, baking powder and salt.
- Add the wet ingredients to the dry ingredients, using a spatula to combine until no traces of flour remain.
- Transfer the batter to the muffin cups, dividing evenly.
- Bake for 18-22 minutes or until a toothpick inserted in the center of the cake comes out clean, or almost clean.
- Let the cupcakes cool in the pan for 10-15 minutes, then remove to a cooling rack. Let them cool completely before frosting with Maple Cream Cheese Frosting.
- To make the frosting, be sure your cream cheese and butter are at room temperature to avoid lumps! Combine all frosting ingredients in a small bowl, either stirring by hand or with an electric mixer.
Nutrition
Calories: 289kcal | Carbohydrates: 22g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 267mg | Potassium: 252mg | Fiber: 3g | Sugar: 10g | Vitamin A: 405IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 1mg