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Banana Cupcakes with Chocolate Glaze

Yield: 18 cupcakes


  • 2 1/2 cups flour mix*

  • 1 TBS baking soda

  • 1 pinch salt

  • 3/8 cup butter

  • 1 cup pure Grade B maple syrup

  • 2 eggs or (tapioca gel eggs)

  • 4 ripe bananas, mashed

  • 2/3 cup coconut milk + 1 tsp lemon juice (for soured coconut milk- buttermilk substitute)


  • For egg-free version make tapioca egg gel. In a small saucepan, mix 2 teaspoons of tapioca starch and 1 cup of water. 1/4 cup is equal to 1 egg. This will make 4 eggs worth. Bring to a boil, stirring constantly. Boil for 30 seconds continuing to stir. Remove from heat. Set aside to cool while mixing together cupcake batter.

  • Preheat oven to 350˚F. Grease & flour muffin pan(s). In a small bowl whisk together flour, baking soda & salt. Set aside. Mash bananas.

  • Warm coconut oil & mix with maple syrup in a large bowl. Beat in eggs one at a time. If using the tapioca gel, use 1/2 cup. Mix in mashed bananas. Add flour mixture alternately with the soured coconut milk to the liquid mixture. Ladle batter into prepared muffin pan(s).

  • Bake in preheated oven for 18-22 minutes. Cupcakes are done when toothpick comes out of cupcake clean. Remove from oven and place on cooling rack. While cooling make chocolate glaze.

* Flour mix - My mom's gluten-free flour mix is:

  • 1 part sorghum flour

  • 1/2 part white rice flour

  • 1/2 part brown rice flour

  • 2/3 part arrowroot flour

  • 1/2 part tapioca flour

Come over here for the Chocolate Glaze recipe!

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