Fudgy Banana Cupcakes (*Gluten Free!)


 

Warning: You cannot eat one. I dare you to stop at two.
Warning: You cannot eat just one. I dare you to stop at two.

If you mixed cupcakes, brownies, and bananas together, and magically made them gluten free, this is what you’d get.

Sometimes I really want something sweet to go with my afternoon coffee. But, even though I do love sugar, I really don’t need the extra gluten or oils. HOWEVER… today’s recipe is quite possibly the easiest, and quickest way to “gluten free super fudgy, no-oil-added” cupcakes. Seriously!

You’ll only need 3 ingredients, and you’ll have these little chocolatey goodies in your  hand, in less than 30 minutes!

FUDGY BANANA CAKES ○

  • Arrowhead Mills Gluten Free Chocolate Cake Mix
  • 4 small bananas
  • 2 teaspoons of vanilla extract

Preheat oven to 350°.  Line 16 muffin tins with 2 cupcake liners each. In a large bowl, using a stick blender, mash bananas till liquefied.  Add dry cake mix and vanilla. Stir well with a rubber spatula till fully mixed. Spoon mixture equally into liners.  Bake 20 minutes, or until a toothpick inserted in the center of a cake comes out clean. Immediately remove from muffin tin and allow to cool on counter.

Now for the hard part: only eat one. I know! It’s pretty much impossible.

There’s a lot you can do with these little beauties, once they’re baked: 

  • Top them with whipped cream
  • Drizzle real maple syrup over them & add pecans
  • Split it in the middle and make a sliced-strawberry sandwich
  • Drizzle warmed peanut butter over the top

 

The possibilities are endless!

My thoughts, exactly.
My thoughts, exactly.

So, what will YOU be making out of these little cakes?
I’d love to hear your suggestions!

Anything after this logo is nothing but advertising!
Anything after this logo is nothing but advertising!
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