Peanut Butter, Banana and Chocolate Chip Cupcakes (Edit recipe)

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Soft, moist gluten free cake filled with tons of peanut butter and banana flavor then dotted with chocolate chips. As if that's not enough, the peanut butter frosting is worth writing home about.

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

19

Serves: 18

Ingredients

1.75 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill, or GF flour with xanthan gum
1 tsp Baking Soda
.5 tsp Salt
2 tsp Cinnamon, Ground
.75 cup Brown Sugar
1.5 cups Banana, over-ripe (approximately 3-4 bananas), mashed
.25 cup Dairy-Free Unsweetened Creamer, Vanilla - Nutpods, or other dairy free vanilla creamer
.75 cup Peanut Butter
.5 cup Canola Oil, butter or (or other dairy free alternative), melted
1 tsp Vanilla Extract
2 Eggs, (Sub 2 Vegan if needed)
1 cup Semi-Sweet Chocolate Chips, (dairy free chips will work)

Topping

.333 cup Mini Chocolate Chips, Semi-Sweet, dairy free chips will work
.5 cup Peanut Butter
.25 cup Butter, Unsalted, or dairy free alternative
1 cup Powdered Sugar
1 tsp Vanilla Extract
2-3 Tbsp Milk, or dairy free vanilla creamer (I use So Delicious Dairy Free)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees.
In a medium bowl, mix flour, baking soda, salt and cinnamon together.
In a large bowl, blend on a low speed, all wet ingredients plus the sugar. Slowly add the dry ingredients mixing by hand until combined well. Add the chocolate chips last.
Fill cupcake liners 2/3 of the way or less if you do not want them to rise above the liner. I over fill mine and they rise above the liner, the drawback is that I usually only get 18-19 cupcakes out of the batter. You will get 20-24 if you fill them 2/3 full.
Bake for 20-25 minutes. Check them every 90 seconds or so after 20 minutes until they are just barely set. When using gluten-free flour, do not overbake! Take them out just before you think they are done, otherwise, they will be dry & crumbly.
Let them cool, then spread frosting on top and sprinkle with mini chocolate chips or drizzle with melted chocolate chips.

Frosting

Microwave peanut butter & butter in a glass bowl for 30-60 seconds (until melted & runny). Stir in powdered sugar & vanilla. Slowly add the half & half until the mixture reaches the consistency you like. If you make this in advance and it becomes too stiff to spread, just pop it in the microwave again for a few seconds and it will loosen up.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	343
Fat:	24 g
Carbohydrates:	30 g
Protein:	6 g
Cholesterol:	7 g
Sodium:	173 mg
Fiber:	3 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.