Enjoy our tasty Gluten-Free Chocolate Peanut Banana Cupcakes without feeling bad about it! If you have to follow a certain diet or just want a better treat, these cupcakes are a great choice.
They are a delicious mix of dark chocolate, creamy peanut butter, and the natural sweetness of ripe bananas. Every bite is a medley of tastes that will please even the pickiest eater. These cupcakes are sure to be a hit whether you’re having a party, enjoying a special event, or just treating yourself.
Plus, they don’t have gluten, so people who are sensitive to gluten or have celiac disease can eat them. Come along with us on a cooking adventure where taste has no limits and dietary needs are just a small matter. Prepare to enjoy every bite of these delicious Gluten-Free Chocolate Peanut Banana Cupcakes!
Ingredients:
For the Cupcakes:
- 2 ripe bananas, mashed
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 cup gluten-free oat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Frosting:
- 1/2 cup creamy peanut butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Warm the oven up to 175°F (350°F). You can line a muffin tin with cupcake cups.
Mash the bananas and add the peanut butter, eggs, honey or maple syrup, and vanilla extract to a big bowl. Mix until it’s smooth
Put the cocoa powder, almond flour, oat flour, baking powder, and salt in a different bowl and mix them together using a whisk.
Add the dry ingredients to the wet ones one at a time, stirring well after each addition.
Fill each muffin cup about three quarters of the way to the top with batter.
After getting the oven hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean.
Take the cupcakes out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to cool fully.
Prepare the icing while the cupcakes cool. Put the peanut butter, cocoa powder, honey or maple syrup, melted coconut oil, vanilla extract, and salt in a bowl. Mix the ingredients together until they are smooth and creamy.
Frost the cupcakes with the peanut butter chocolate frosting once they are totally cool.
If you want, you can decorate the top of each cupcake with chocolate chips, banana pieces, or chopped peanuts.
Enjoy your chocolate peanut banana cupcakes that are free of gluten!
If you put these cupcakes in a jar that doesn’t let air in, you can keep them at room temperature for up to three days or in the fridge for up to five days. Before you serve them, let them come to room temperature for the best taste and structure. Have fun!
FAQs:
1. Are these cupcakes suitable for people with gluten allergies? Yes, absolutely! Our Gluten-Free Chocolate Peanut Banana Cupcakes are specially crafted to be free from gluten, making them safe and enjoyable for individuals with gluten allergies or sensitivities.
2. Can I make these cupcakes ahead of time? Certainly! These cupcakes can be baked ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Simply bring them to room temperature before serving for the best taste and texture. Alternatively, you can freeze them for longer storage, thawing them in the refrigerator overnight before serving for optimal freshness.
