Sunday, May 23, 2010

Banana Cream Pie Gluten Free Cupcakes

I had bananas and almond meal. Elana's Pantry is posting a bunch of cupcake recipes. Made sense to try one out. The cupcake is decent. It wasn't as intense of a banana flavor as I expected, but it was moist. I do think that a cream cheese frosting would be better than the whipped cream. It needed a stronger flavor.

Banana Cream Pie Gluten Free Cupcakes

1 ½ cups blanched almond flour

1 tablespoon arrowroot powder
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
2 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1-2 very ripe bananas (about ¾ to 1 cup mashed)

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 cupcake tins. Bake at 350° for 15-18 minutes. Remove from oven, allow to cool, then frost with whipped cream frosting and dust with chocolate "Dirt" or mini chocolate chips.

Source: Elana's Pantry

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