Gluten-Free Banana Cupcakes

Published on April 8, 2012

Gluten-Free Banana Cupcakes

Ingredients

Instructions

Peel bananas and set on a plate.  Drizzle with lemon juice and mash with a fork. Pour into measuring cup and set aside. Mix flours, baking powder and salt in a bowl and set aside. Beat oil, sugar and vanilla until well blended. Add eggs one at a time. Alternate adding the flour mixture and buttermilk beginning and ending with the flour mixture. Blend in the mashed bananas.

Spoon into 24 muffin tins and bake in a 350 degree oven for 20 minutes.
*Trader Joe’s Trader Grotto’s Sicilian (cold pressed) Extra Virgin Olive Oil is a blend of three olives from Sicily, packaged in Italy in a beautiful bottle. It’s light and delicious. Store it in the dark and use up within a month.

Gluten-Free Banana Cupcakes