These Banana Cream Pie Cupcakes pack all the yummyness of a banana cream pie, baked into cupcake form. AND they are gluten-free!
Banana Cream Pie Cupcakes
These Banana Cream Pie Cupcakes pack all the yummyness of a banana cream pie, baked into cupcake form. AND they are gluten-free!
Ingredients
- 1 ½ cups blanched almond flour
- 1 tablespoon arrowroot powder
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 2 large eggs
- ¼ cup grapeseed oil or palm shortening
- ¼ cup agave nectar or honey
- 1-2 very ripe bananas (about ¾ to 1 cup mashed)
Whipped cream frosting
- 1 cup heavy cream
- 2 tablespoons honey or maple syrup
Chocolate dust
- 1 handful chocolate chunks
Instructions
- In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda
- In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas
- Mix wet ingredients into dry
- Scoop batter one heaping ¼ cup at a time into lined muffin pan
- Bake at 350° for 15-18 minutes
- Remove from oven, allow to cool, then frost with Whipped Cream Frosting and dust with Chocolate dust
- Serve
Whipped cream frosting
- Place the cream and honey (or maple syrup) in a large (and if possible deep) bowl
- Whip with a hand blender until stiff peaks form
- Spread over cupcakes or cake
Chocolate dust
- Place chips in a coffee grinder
- Grind until the texture of coarse sand
Photo: Elana Amsterdam under a Creative Commons Liscense
