Go Back

Gluten-free banana and chocolate cupcakes

I made these dairy-free and gluten-free banana and chocolate cupcakes with Xylitol instead of sugar which makes these delicious little cakes rather healthy. I used rose-shaped muffin cases but normal or other shapes would be fine too - for example star (for Xmas), butterfly (for Mothers’ day), heart (for Valentine’s day), egg (for Easter). The cupcakes are really delicate and delicious and very easy to make! Do try them if you have any food intolerance ore health issues!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 medium ripe bananas
  • 2 tsp vanilla extract
  • 2 eggs lightly whisked
  • ¼ cup vegetable oil
  • 200 g ground almond
  • ⅓ cup unrefined sugar or Xylitol
  • 3 Tbsp brown rice flour or fine polenta
  • ⅓ cup cocoa powder unsweetened
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt

Method
 

  1. Preheat the oven 180°C and line a muffin tin with paper cases (or put some silicon muffin cases on a baking tray).
  2. Mash the bananas with a fork until you get a purée-like mixture.
  3. Stir in the vanilla, then the eggs & oil and combine.
  4. In another bowl, mix the almond flour, rice flour, cocoa powder, sugar, bicarbonate of soda and salt.
  5. Bake for 20 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
  6. Let the cupcakes cool for 5 minutes in their cases/moulds, then move them onto a wire rack to cool completely.
  7. Serve them with icing sugar dusted on top or with (dairy-free) vanilla ice-cream if you like.