• About
  • Work with Me
  • Contact

Chef Janet

So good, they'll never know it's gluten-free.

  • Gluten-Free Recipes
    • Appetizers and Snacks
    • Baked Goods
    • Breakfast
    • Dessert
    • Main Course
    • Salads
    • Sauces and Dressings
    • Side Dishes
    • Soup
    • Vegan
    • Vegetarian
  • Cooking Basics
  • Gluten-Free Diet Tips
Home Β» Baked Goods Β» Healthy Banana Cupcakes (Grain-Free)

January 7, 2021

Healthy Banana Cupcakes (Grain-Free)

Jump to Recipe

These healthy banana cupcakes are gluten-free, dairy free and sweetened only with agave. The recipe is even grain-free with the use of almond flour. Eggs, plenty of blueberries and 2 soft bananas are most of the rest of the ingredients. Yes, there is sweetener (agave), because these ARE cupcakes mind you. But these are cupcakes I can feel pretty good about eating.

Looking for more traditional cupcake recipes? Check out my gluten-free carrot cake cupcakes, strawberry cupcakes or gluten-free ginger cupcakes.

healthy banana cupcake (gluten-free) on upside down white bowl. Banana and plate of cupcakes on plate in background

Ingredients

Almond flour– be sure to use almond flour – not almond meal. It is also known as blanched almond flour which removes the brown skin from the almonds before milling. Also a super fine flour will work best.

Bananas – As with banana bread, be sure that the bananas are very ripe – mostly brown. The more ripe the bananas the stronger the flavor. But there is an option if your bananas are not ripe enough. Peel off half of the peel (lengthwise) and place on a small plate, peel side down. Microwave for 30 seconds – 1 minute. Almost ripe enough will need around 30 seconds, barely brown 1 minute or more,

Blueberries – I know, blueberries are usually a muffin thing but the blueberries add nutrition as well as awesome flavor and texture to these “healthy” cupcakes. Fresh blueberries are my preference but frozen blueberries can be used too. Rinse the frozen blueberries in a strainer with cold water until the water runs almost clear. Dry the berries on an absorbent kitchen towel.

Cupcake Toppings

To be sure that these cannot be mistaken for muffins, I topped these cupcakes with a coating of chocolate ganache, which is simply chocolate melted with cream, coconut cream in this case. To keep it low-sugar I use Lakanto chocolate chips – monkfruit sweetened. Another option to keep it low sugar is with Ghirardelli 92% Bittersweet Chocolate or Lindt Excellence Bar 90%. The natural sweetness of the coconut cream will help to balance the bittersweet chocolate,

The white icing, instead of using powdered sugar, is made with coconut cream whipped with a tiny bit of agave. The coconut cream is naturally sweet so just teaspoon of sweetener does the trick to make these cupcakes beautiful & delicious. See my full post and video Icing without powdered sugar.

Want a more traditional icing? Check out my vanilla buttercream frosting, vegan chocolate frosting, or strawberry frosting (so great with banana).

Continue to Content
overhead view od healthy banana cupcakes with chocolate ganache and white icing on marble plate. Whole banana an, blueberries and un-iced cupcakes around platet

Healthy Banana Cupcakes (Grain-Free)

Yield: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

These healthy banana cupcakes are gluten-free, dairy free and sweetened only with agave. Topped with low sugar ganache and white icing.

Ingredients

  • 2 very ripe bananas
  • 6 Tbsp maple syrup/agave
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cup super fine blanched almond flour
  • 1 teaspoon baking powder
  • 1 tsp cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 c blueberries (fresh or frozen)

Icing without Powdered Sugar

  • 1/4 c coconut cream (canned, do not shake, stir or refrigerate)
  • 1 tsp agave

Chocolate Ganache

  • 3/4 c chocolate chips or 6 oz chopped 90% bittersweet chocolate
  • 2 Tbsp coconut cream

Instructions

  1. Pre-heat the oven to 350°F and line a muffin tin with paper liners.
  2. If using frozen blueberries: Place the blueberries in a strainer and rinse under cold water until the water draining out runs almost clear. Place on a towel and dry them thoroughly. Place in the fridge on a dry towel until ready to use.
  3. Mix the almond flour, baking powder, cinnamon and salt together in a small bowl
  4. Puree the banana with the agave/maple syrup in the blender or using an immersion blender so that there are no chunks. Add the eggs and vanilla and stir to combine.
  5. Add the dry ingredients and stir until smooth.
  6. Stir in the blueberries.
  7. Fill the liners to 3/4 full.
  8. Bake 22-25 minutes or until the top is set and bounces back from a gentle tap.
  9. Cool in the cupcakes in the pan 5 minutes then cool on a wire rack.

While the cup cakes are cooling prepare the toppings.

Make the Icing without Powdered Sugar

  1. DO NOT SHAKE or stir the can of coconut milk. Scrape the thick, white cream off the top. There may or may not be coconut water underneath. Save the rest for the ganache.
  2. There will likely be some chunks in the coconut cream. Puree in the blender or with an immersion blender to be sure it is smooth.
  3. Stir in the sweetener. If it seems too thin, refrigerate 5 minutes and top just before serving.
  4. For best results, place in a squeeze bottle. Shake before using.

Chocolate Ganache

  1. To keep it low sugar, use either Lakanto chocolate chips or a 90-92% bittersweet chocolate (Ghirardelli makes a great one).
  2. Stir the coconut cream remaining in the can then spoon out the 2 Tbsp.
  3. Place the chocolate chips or chopped chocolate and 2 Tbsp coconut cream in a microwave save bowl.
  4. Heat in the microwave on high for 20 seconds. Stir.
  5. Heat for an additional 20 seconds. The chocolate will not be completely melted - do not heat any further. Stir until the residual heat melts it.
  6. Spread onto cooled cupcakes. Let it set for 15 minutes then drizzle on the icing using a squeeze bottle or spoon.

Recommended Products

  • Semi Sweet Sugar-Free Chocolate Chips
    Semi Sweet Sugar-Free Chocolate Chips

Did you make this recipe?

Share the yum!

© Janet Harlow
Cuisine: American / Category: Baked Goods

  • Share
  • Tweet
  • Email

Posted In: Baked Goods, Dessert · Tagged: banana, cupcakes, dairy-free, grain free

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe, please consider leaving a star rating and review when you post a comment. Star ratings help people discover my recipes online. Your support means a great deal to me.

Thank you!
Janet

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me
Hi, Welcome! I'm Chef Janet and I create gluten-free recipes that everyone will love, gluten-free or not.

Set up a customized lesson with me to learn basic cooking techniques, gluten-free, menu planning and kitchen tips to make your life easier. Follow me on instagram to keep up with my latest and let me know how I can help.

Follow along on Instagram

You can't go wrong with a vanilla cupcake with cho You can't go wrong with a vanilla cupcake with chocolate frosting. Am I right? Give me a πŸ‘ or a πŸ™‹β€β™€οΈ if you agree. Link to the recipes in my profile.
🧁🧁🧁
This gluten-free vanilla cupcake recipe is one of my tried & true recipes. It never fails me and has been the base for many of my other cupcakes. Top them with a luscious, creamy chocolate frosting and you have a classic.  Some @colorkitchenfoods rainbow sprinkles never hurt too.
🧁🧁🧁
This is my contribution to the #baketobasics2021 hosted by the wonderful @prettydeliciouslife and @cook.like.a.tid. Thanks to them for the inspiration.  Check out the hashtag for more yummy basics.
🧁🧁🧁
#vanillacupcakes #chocolatefrosting #chocolatebuttercream #glutenfreecupcakes #cupcakerecipe #glutenfreechef #foodphotography #glutenfreerecipes #bakefromscratch #glutenfreeblogger #glutenfreebakes #classicrecipes #chocolateandvanilla #glutenfreebaker #glutenfreedessert #lachef
I LOVE LEMON in just about everything, especially I LOVE LEMON in just about everything, especially in this gluten-free chicken piccata. Link to the recipe for this classic Italian dish in my profile.
πŸ‹πŸ‹πŸ‹
Lemon, capers olive oil, butter and wine make this a perfect savory, acidy dish. Chicken piccata is a one-pan dish that uses a pan reduction technique. This means getting all of your ingredients ready and waiting at the stove for this process. My recipe provides step by step instructions to keep you organized.
πŸ‹πŸ‹πŸ‹
#chickenpiccata #lemonchicken #italianchicken #glutenfreechef #glutenfreerecipe #glutenfreechicken #chickenrecipe #onepanrecipe #lemon #foodphotography #glutenfreecooking #cookinglessons #glutenfreelife #glutenfreeliving #italiancooking #featuremyfood
This sesame teriyaki chicken is gluten-free, sweet This sesame teriyaki chicken is gluten-free, sweet, salty, tangy and savory with just a few ingredients. The key is to use toasted sesame oil which is the most yummy fragrant oil. Link to the recipe in my profile @chefjanetk 
🍜🍜🍜
I'm actually I'm more of a savory chef than a baker. But the holidays were upon us and y'all seemed to love the baked goods. I'll be mixing it up a little bit more for the next few weeks. I hope you enjoy this super quick and easy sauce that can flavor chicken, tofu, fish, rice, quinoa, noodles, veggies, stir fries oh, so many possibilities.

#teriyakisauce #sesameoil #glutenfreerecipe #chickenteriyaki #foodphotography #glutenfreeblogger #glutenfreerecipe #easyrecipe #cookingtipsandtricks #cookinglessons #glutenfreelife #foodblog #glutenfreesoysauce #sesamechicken
These fun cupcakes are gluten-free,Β  grain-free, These fun cupcakes are gluten-free,Β  grain-free, dairy-free but are still a crave-worthy dessert! Link to the new recipe in my profile.Β 
🧁🍌🧁
Almond flour, bananas & blueberries make up most of the ingredients. They're sweetened with agave and topped with a low/no-sugar ganache (using @lakanto chocolate chips) and my icing without powdered sugar (previous post).
🧁🍌🧁
This is my contribution to the #healthierdessertinspo hosted by the wonderful @elisetriestocook @prettydeliciouslife and @ourlovelanguageisfood. Thanks to them for hosting and providing the inspiration

#healthydesserts #grainfreerecipe #healthydessertrecipes #glutenfreecupcakes #bananacupcakes #veganganache #dairyfreeglutenfree #dairyfreecupcakes #dairyfreerecipes #grainfree #chocolateganache #foodphotography #glutenfreeblogger #foodblogger #glutenfreebaking #bananarecipes #lowsugardessert⁸
Starting off this new year on a slightly sweet not Starting off this new year on a slightly sweet note with a savory ingredient. These gluten-free sweet potato muffins are moist, fluffy and dairy-free too. They have no cane sugar, just sweetened with maple syrup (or agave). Link to the new recipe in my profile.
🍠🍠🍠
These muffins are topped with my no-powdered sugar icing. Yep, just slightly sweetened with a little agave. I'll tell you more about it tomorrow, but the recipe link is included with the muffins. 
🍠🍠🍠
#glutenfreemuffins #dairyfreerecipe #nocanesugar #maplesyrup #glutenfreebaking #sweetpotatomuffins #sweetpotatorecipe #glutenfreedairyfree #featuremyfood #foodphotography #muffinrecipe #glutenfreeblog #foodblogger #muffins #breakfastmuffins
It was one of my 2020 goals to learn photography. It was one of my 2020 goals to learn photography. Before March, I knew absolutely nothing about using a camera other than pushing the shutter button. Thanks to @foodtographyschool for getting me started 
 & to @annedsherwood for taking me to another level.
πŸ“·πŸ“·πŸ“·
Some of my fav photos. Thank you so much for following along with me these past 9 months. I appreciate all the support and hope to give you more amazing photos and gluten-free recipes in 2021.

#foodphotography #foodphotographer #glutenfreefood #recipeblog #glutenfreeblog #foodblogger #glutenfreerecipes #glutenfreediet #glutenfreeliving #glutenfreefoods
A small bottle of champagne and some small bites A small bottle of champagne  and some small bites for a 2 person New Year's Eve. 
πŸ₯‚πŸπŸ₯‚
These little polenta bites are a great way to use what you have. The new year means taking out the old & I am cleaning out my fridge.
πŸ₯‚πŸ₯‚
πŸ₯‚Bite #1 is topped with leftover cranberry sauce, prosciutto & oregano leaves.
πŸ₯‚πŸ₯‚
πŸ₯‚Bite #2 has pear butter I made with pears from a gift box with10 over ripe pears, prosciutto, thyme leaves & a dollop of @kitehillfoods vegan sour cream alternative. Chopped nuts are a great addition to either.
πŸ₯‚πŸ₯‚πŸ₯‚
How did I come up with these? Just think sweet+sour+salty+creamy+crunchy+fresh and you'll have a perfect bite.
🌽🌽🌽
How to make the polenta bites: Simmer and stir β…“ c polenta, 1β…“ c water & Β½ tsp salt for 30 minutes. Use a mini muffin tin & fill each well half way. Smooth out the top. Let sit 10 minutes then gently press a small spoon into the polenta to create an indent to hold the topping. Chill 2 hours or overnight. Makes about 12.
This no tomato, low acid pasta sauce uses butternu This no tomato, low acid pasta sauce uses butternut squash as the base. Perfect if you're on a low acid diet or you just want something new and different. All the traditional flavors of marinara go into this yummy comforting sauce.  Link to the recipe in my profile. 
🍝🍝🍝
Make this recipe dairy-free and vegan by using vegetarian broth and vegan parmesan or nutritional yeast to get that perfect tangy flavor.
🍝🍝🍝
#lowacid #notomatoes #pastasauce #dairyfreerecipe #veganpastasauce #butternutsquash #glutenfreepasta #glutenfreechef #pastanight #marinarasauce #foodphotography #glutenfreeblogger #glutenfreerecipes #glutenfreedairyfree @ninjakitchen #interstitialcystitis

Copyright © 2021 Chef Janet · Theme by 17th Avenue · Privacy Policy