Chat with us, powered by LiveChatPrint
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gluten free cupcake

Healthy Gluten-Free Cupcakes with Sunbutter Frosting

  • Author: Mary Voogt, NTP (Contributing Writer)
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12-16 1x
  • Category: Breakfast
  • Method: Baked
  • Diet: Gluten Free

Description

Protein-packed banana muffin with a healthy fat-filled frosting.


Ingredients

UnitsScale

Cupcake:

  • 2 medium-size ripe bananas
  • 1/2 cup olive oil (use the code STEWARDSHIP for 10% off at that site!) or avocado oil
  • 3 eggs
  • 1/41/3 cup honey or maple syrup
  • 3 Tbsp. whole milk, or a dairy-free milk like coconut milk, or oat milk
  • 1 tsp. apple cider vinegar
  • 1 cup sorghum flour
  • 1 cup tapioca flour (use the code STEWARDSHIP for 10% off at that site!) or white rice flour
  • 3 Tbsp. grassfed collagen (use the coupon KS10 for 10% off!)
  • 2 tsp. psyllium husk powder
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. unrefined sea salt (Use the code kitchenstewardship for 15% off of your first purchase)

Frosting:

  • 1 cup unsweetened sunbutter
  • 4 Tbsp. butter, softened
  • 4 Tbsp. honey
  • pinch salt (optional)

instacart


ship kroger


Instructions

Cupcake:

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl mash the bananas.
  3. Add the other wet ingredients: oil, eggs, honey, milk, and vinegar. Mix to combine.
  4. Add the dry ingredients: flour, collagen, psyllium husk, soda, powder, and salt. Blend with mixer or whisk until well combined.
  5. Pour into a greased cupcake tin or use cupcake liners (12 large, 14-16 medium).
  6. Bake at 350 degrees F for 30 – 35 minutes.
  7. Allow cupcakes to cool before frosting.

Frosting:

  1. Mix sunbutter, butter, and honey in a small bowl. Stir to combine.
  2. Refrigerate until ready to use.

Final cupcake:

  1. Frost cupcakes and serve immediately.
  2. You may add a pinch of salt and/or dye-free sprinkles on top.
  3. Store in an airtight container in the fridge for up to a week. You could also put unfrosted cupcakes in the freezer for a quick breakfast later.

Notes

You can replace the olive oil with melted butter or coconut oil in the cupcakes.

You can replace the sunbutter with any nut butter in the frosting.

You can replace the butter with coconut oil in the frosting.

You can add mini chocolate chips to the cupcake batter for a special birthday treat! Or a couple of tablespoons of cocoa powder will make these chocolate cupcakes. 


Nutrition

  • Serving Size: 1 cupcake
  • Calories: 482
  • Sugar: 18g
  • Sodium: 281mg
  • Fat: 35g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 6g
  • Protein: 14g
  • Cholesterol: 51mg

Keywords: healthy breakfast, snacks for kids, picky eater

Scroll to Top
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]