Gluten-Free Recipe ⊷ Gluten-Free Banana Cupcakes

Light, fluffy, and surprisingly moist banana cake! When cooled, frost with your favorite frosting; I usually use a buttercream frosting.

Ingredients

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

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.
2. Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.
3. 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.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

Nutrition Facts

• calories203.2
• carbohydrateContent35.3 g
• cholesterolContent18.3 mg
• fatContent6.9 g
• fiberContent2.4 g
• proteinContent2.7 g
• saturatedFatContent1.8 g
• sodiumContent167.7 mg
• sugarContent20.6 g