Chocolate Banana Cupcakes
Gluten free Chocolate Banana Cupcakes are so scrumptious you'll never believe they are missing anything! Rich dark chocolate, moist and soft cake... absolutely yummy!
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Servings: 12 Cupcakes
Calories: 240kcal
Ingredients
- 1 ½ cups mashed over-ripe bananas
- ½ cup butter or coconut oil - softened
- ½ cup light brown sugar
- 1 large egg - sub 1 Vegan Egg or add ¼ cup extra banana
- ¼ cup whole milk - sub non-dairy creamer if needed
- 1 tsp vanilla
- ½ cup cacao or cocoa powder
- 1 cup Gluten Free Flour Blend with xanthan gum - I use Carol's or Bob's Red Mill 1 to 1 Baking Flour
- 1 tsp baking soda
- ½ tsp Salt
- 1 cup semi-sweet or dark chocolate chips - divided, dairy free chips will work too!
Instructions
- Preheat the oven to 350 degrees. Place cupcake liners in your muffin pan.
- Place bananas in a large bowl or the bowl of your stand mixer. Mix until well mashed. Add the butter or coconut oil and light brown sugar. Mix to combine them, then add the egg, milk and vanilla. Mix on a medium speed until combined as much as possible. The butter will likely still separate.
- Combine the baking soda, salt, flour and cocoa powder in a small bowl. Add slowly to the wet ingredients on a low speed. Once all of the flour is mixed in, turn up the speed on the mixer and combine well.
- Add in ½ cup of the chocolate chips by hand.
- Spoon or scoop batter into cupcake liners. Sprinkle remaining chocolate chips on top of the batter.
- Bake for about 15-20 minutes. Watch them closely after 15 minutes. They might be done at this point. Once the top is solid and the center doesn’t jiggle, take them out and let them cool for at least 10 minutes before removing the liners from the cupcakes. Taking them out of the liners before they cool will result in them falling apart… super sad after you started drooling when you took them out of the oven;-)
Notes
Note: You don’t want to over bake them because they will be dry and crumbly. Unfortunately the toothpick test (when it comes out clean) with gluten free baked goods usually results in over-baked cupcakes:-(
*Recipe updated May 2020
Nutrition
Nutrition Facts
Chocolate Banana Cupcakes
Serving Size
1 cupcake
Amount per Serving
Calories
240
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Cholesterol
45
mg
15
%
Sodium
236
mg
10
%
Potassium
234
mg
7
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
16
g
18
%
Protein
4
g
8
%
Vitamin A
270
IU
5
%
Vitamin C
2
mg
2
%
Calcium
38
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.