Gluten-Free Banana Cupcakes

Enjoy these basic, light, and moist gluten-free banana cupcakes, perfect for any occasion and ready to be decorated with your favorite frosting.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 203 Calories

Ingredients

• 2 eggs
• 1 ½ cups white sugar
• ¾ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ cup buttermilk
• 1 teaspoon sea salt
• 4 ripe bananas
• ½ cup palm oil shortening
• 2 ¼ cups gluten-free flour blend (such as Namaste Perfect Flour Blend)

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.

Step 3

Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.

Step 4

Sift flour into the shortening mixture. Add bananas, buttermilk, salt, baking soda, and baking powder; mix until well combined. Spoon batter into the prepared muffin tin, filling each 2/3 full.