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Banana Cream Pie Cupcakes
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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.
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tcamp on 5.14.2010
Thses look good but vever heard of some of the ingredients….