Girls, just want to have flour too! Whether you or someone in your family has dietary restrictions, or you would like to enjoy healthier treats; these gluten-free banana nut cupcakes will definitely add some fun.
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INGREDIENTS

• 1¾ item all-purpose gluten-free baking flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon coarse salt
• 1¼ cup ground cinnamon
• 1 teaspoon xanthan gum
• 1/3 cup canola oil
• 2/3 cup light brown sugar, packed
• 2 cup large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1½ item (3 bananas) ripe bananas, mashed
• 3 tablespoon buttermilk
• ½ cup finely chopped walnuts (optional)
• 1 cup Confectioners’ sugar for dusting

PREPARATION

Preparation:

1. Preheat oven 350°F. Line muffin pans with paper liners. Whisk together flour, baking powder, baking soda, salt, cinnamon and xanthan gum. Set aside.

2. With an electric mixer on medium-high speed, cream oil and brown sugar until combined. Add eggs, one at a time, scraping down sides of bowl periodically. Add vanilla extract and buttermilk. Reduce speed: add flour mixture, alternating with bananas, ending with flour, beat until smooth. Stir in walnuts by hand, until combined.

3. Divide batter evenly among lined cups filling three-quarters full. Bake approximately 30-35 minutes, rotating pans halfway through and a toothpick inserted in center comes out clean. Transfer pans to rack or counter to cool before removing cupcakes.

4. To finish, dust cupcakes with confectioners' sugar just before serving.

 

Nicole Friday is a food writer and caterer.
Visit Nicole's blog: www.thecupcakecraze.blogspot.com
Photo credit: Jeff Friday

 

YIELD

15 Serving/s