This family-favorite cupcake is baked with wholesome clean ingredients that make this treat great for an afternoon snack or even breakfast! Fruity ripe bananas and pure maple syrup naturally sweeten this gluten-free cupcake that's spiced with the warm flavors of cinnamon, nutmeg, and aromatic vanilla.
Preheat oven to 350F. Line a muffin tray with silicone liners.
In a medium sized bowl, combine all your dry ingredients: almond flour, cinnamon, baking soda, nutmeg, and salt.
In a large bowl, whisk together all your wet ingredients until completely smooth: mashed bananas, egg, maple syrup, coconut oil, and vanilla extract.
Add the dry ingredients into the liquid, and mix to just combine (overmixing will produce a dense cupcake).
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool while you make the frosting.
For the frosting, whisk together cream cheese OR Greek yogurt with maple syrup and vanilla extract until smooth. Store in fridge for 30 minutes to set.
Add frosting to your cooled cupcakes, top with a sliced banana (optional), and enjoy!
Ingredients
Directions
Preheat oven to 350F. Line a muffin tray with silicone liners.
In a medium sized bowl, combine all your dry ingredients: almond flour, cinnamon, baking soda, nutmeg, and salt.
In a large bowl, whisk together all your wet ingredients until completely smooth: mashed bananas, egg, maple syrup, coconut oil, and vanilla extract.
Add the dry ingredients into the liquid, and mix to just combine (overmixing will produce a dense cupcake).
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool while you make the frosting.
For the frosting, whisk together cream cheese OR Greek yogurt with maple syrup and vanilla extract until smooth. Store in fridge for 30 minutes to set.
Add frosting to your cooled cupcakes, top with a sliced banana (optional), and enjoy!