Glutenfreebananacupcakes Recipes

GLUTEN-FREE BANANA CUPCAKES

Steps:

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

GLUTEN FREE BANANA CUPCAKES

Steps:

• Add the dry ingredients to a bowl and whisk to blend.
• In a bowl, smoosh the bananas with a fork. Pour in the rest of the wet ingredients and mix well.
• Pour the wet ingredients into the dry ingredients and mix until "just barely mixed." This is the secret if you want your moist banana cupcakes to be light and fluffy!
• Stir in the chips and chopped walnuts and gently mix them in.
• Place parchment paper. Bake at 350º F for 20 minutes. To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking.
• To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. you see batter or crumbs, the cupcakes need to bake longer. muffin liners into a muffin tin. I absolutely love these liners because the cupcakes will not stick to the liners. Fill each section 3/4 full of the cupcake batter.

GLUTEN FREE BANANA CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners and set aside.
• In a large mixing bowl add the flour, xanthan gum, salt, baking powder and cake enhancer. Using the wire whisk attachment to a stand mixer whisk until thoroughly blended.
• Place the oil, vanilla, egg, banana and 1/4 cup of the milk in a blender container. Blend until liquid.
• Replace the whisk attachment with the beater attachment and add the liquid ingredients to the dry ingredients. If the batter looks dry add in the additional milk. When thoroughly combined continue to beat the batter for 2 minutes.
• Using a large ice cream scoop, scoop batter into prepared cupcake liners. Place in oven and bake for 18 to 20 minutes or until a wooden toothpick inserted into center comes out clean.
• Remove from oven and allow the cupcakes to rest for 5 minutes. Remove from pans and place on wire rack to cool. Once completely cool frost and enjoy.

GLUTEN-FREE BANANA COFFEE CAKE

Steps:

• In a large bowl, beat the bananas, sugar, soy milk and oil until well blended. Combine the oat flour, baking powder, baking soda, cinnamon and nutmeg; gradually beat into banana mixture until blended. Stir in the vanilla., Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before serving.

MINI GLUTEN-FREE BANANA COFFEE CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Mix bananas, 3/4 cup brown sugar, milk, butter, egg, and vanilla extract together with a stand mixer; add baking mix, pecans, xanthan gum, cinnamon, nutmeg, and salt and mix on Low until just combined into a batter. Pour batter into prepared muffin cups. Sprinkle additional brown sugar over the batter.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before serving.

GLUTEN-FREE BANANA PANCAKES

Steps:

• In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk the rice milk, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in bananas and chocolate chips if desired., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.

GLUTEN-FREE BANANA CUPCAKES WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Place Reynolds Baking Cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
• Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes.
• In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.