Banana Cupcakes with Peanut Butter Frosting (Gluten-free)

For the cupcakes:
Preheat oven to 375ºF and prepare muffin tins.

In a medium-sized bowl, whisk together the dry ingredients.

Using a stand mixer, beat oil and eggs until combined. Add the honey, vanilla, and coconut milk, and mix until combined. Add the bananas, along with the mix of dry ingredients and mix well. Add any extra add-ins and mix by hand until they’re fully incorporated.

For standard-sized cupcakes, fill muffin tins 3/4 full and bake for 15–18 minutes, or until an inserted toothpick comes out clean. After baking, remove from oven and let cool on a wire rack. Frost with peanut-butter frosting and sprinkle with toppings, if desired.

For the frosting:
To the bowl of a food processor, add the peanut butter and shortening and blend until combined. Add the honey, stevia, and salt, and blend again until the frosting is fluffy.