The Pioneer Woman Tasty Kitchen
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Banana Cream Pie Cupcakes

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Level: Easy

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Description

I think these light and fluffy gluten free banana cupcakes with whipped cream frosting would also be fabulous with Chocolate Frosting or the Peanut Butter frosting from my book, The Gluten-Free Almond Flour Cookbook.

Ingredients

  • 1-½ cup Blanched Almond Flour
  • 1 Tablespoon Arrowroot Powder
  • ¼ teaspoons Celtic Sea Salt
  • ¼ teaspoons Baking Soda
  • 2 whole Eggs
  • ¼ cups Grapeseed Oil
  • ¼ cups Agave Nectar
  • 1 whole (or 2) Very Ripe Bananas (about ¾ To 1 Cup Mashed)

Preparation

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 1/4 cup at a time into lined cupcake tins.
Bake at 350° for 15-18 minutes.
Remove from oven, allow to cool, then frost with Whipped Cream Frosting.
Serve.

One Comment

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Profile photo of tcamp

tcamp on 5.14.2010

Thses look good but vever heard of some of the ingredients….

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