- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- Mix Dry Ingredients:
- In a bowl, whisk together gluten-free flour, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, mix mashed bananas, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine and Fill:
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fill cupcake liners 2/3 full with batter.
- Bake:
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool and Serve:
- Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Frost as desired.
- Cupcakes can be served immediately. Cupcakes can also be stored in an airtight container for up to 5 days if unfrosted, or for 2 days once frosted.
Tips for Success:
- Ripe Bananas: Use very ripe bananas for extra sweetness and moisture.
- Frosting Ideas: Top with your favorite gluten-free frosting for added flavor.
Conclusion
These Quick Gluten-Free Chocolate Banana Cupcakes are a perfect dessert for any gluten-free diet. Easy to make and delicious, they’re sure to be a hit. Try them out and enjoy a delightful treat, They’re easy enough to tackle on a weekday, but also special enough to warrant a celebration.
For more recipes and more Quick Gluten Free Dessert recipes, check our website.
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