Healthy Meal Prep
Gluten-Free Banana Cupcakes Recipe

Gluten-Free Banana Cupcakes


Enjoy these basic, light, and moist gluten-free banana cupcakes, perfect for any occasion and ready to be decorated with your favorite frosting.


  • 1 ½ cups white sugar
  • ½ cup palm oil shortening
  • 2 eggs
  • 2 ¼ cups gluten-free flour blend (such as Namaste Perfect Flour Blend)
  • 4 ripe bananas
  • ¼ cup buttermilk
  • 1 teaspoon sea salt
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder


  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.
  2. Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

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Nutritional Information

Gluten-Free Banana Cupcakes

Servings Per Recipe: 18
Calories: 203.2
% Daily Value *
protein: 5 %
carbohydrates: 11 %
exchange other carbs:
dietary fiber: 10 %
fat: 11 %
saturated fat: 9 %
cholesterol: 6 %
vitamin a iu: 1 %
niacin equivalents: 3 %
vitamin b6: 7 %
vitamin c: 4 %
folate: 2 %
calcium: 1 %
iron: 7 %
magnesium: 3 %
potassium: 3 %
sodium: 7 %
thiamin: 2 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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