Vegan Maple Banana Bread Cupcakes

Vegan Maple Banana Bread Cupcakes

Gluten-Free!

 

So, I felt a little under the weather this week, which meant I needed to bring in reinforcements to help out with the Delectably Different Kitchen baking. I called in the support of my one and only mom…who also happens to be the woman responsible for getting me into the kitchen in the first place! In my opinion, one thing mom bakes better than anyone else is her classic banana bread. We had an idea of using her go-to recipe for ripe bananas and mixing it up with a little of my creativity to change it into a gluten-free and vegan option. Together, we came up with this delicious combination: Vegan Maple Banana Bread Cupcakes! Delicious to the last bite…

 

You’ll need:

2 1/2 cups Bob’s Red Mill Gluten-Free all-purpose flour

2 tsp xanthan gum

1 cup brown sugar

3 1/2 tsp baking powder

1  tsp salt

3 tbsp coconut oil, melted

3/4 coconut milk

1/4 cup pumpkin puree

1 tbsp vanilla extract

2 tsp banana extract

1 cup pecans, chopped

1 cup mashed ripe bananas

 

Preheat the oven to 350°F.  Prepare two jumbo cupcake tins, using either cooking spray or cupcake liners.

 

In a bowl, combine together the flour, xanthan gum, brown sugar, baking powder, and salt.

 

In a separate bowl, mix together the coconut oil, milk, pumpkin, and extracts.

 

With an electric mixer, mix the liquid ingredients into the dry. Make sure they are well combined before adding in the pecans and bananas.

 

Pour batter into prepared cupcake tin, filling them about three-quarters of the way full.

 

Bake for 15 – 20 minutes or until a toothpick comes out clean from the center. The tops should be golden brown and spring back when you touch them.

 

Allow to cool in the muffin tins for five minutes before moving to a cooling rack.

 

Maple Cream Frosting

 

1 cup coconut palm shortening

3 cups powdered sugar

3 tbsp maple syrup

2 tsp vanilla extract

coconut milk, as needed

 

In a mixing bowl, cream the palm shortening before adding in the first cup of powdered sugar. Next, whip in the maple syrup and vanilla, followed by the second cup of powdered sugar. Finally, beat in the last cup of sugar and enough coconut milk to make a creamy texture.

 

Spread frosting generously across each cupcake and, for a final touch, drizzle maple syrup across the top of each frosted cupcake.

 

Enjoy these sweet, moist Vegan Maple Banana Bread Cupcakes!

Vegan Maple Banana Bread Cupcakes how to bake gluten-free


Vegan Maple Banana Bread Cupcakes

Cook Time: 25 minutes

Yield: 12 Jumbo Cupcakes

Vegan Maple Banana Bread Cupcakes

Ingredients

    Banana Bread Cupcakes:
  • 2 1/2 cups Bob’s Red Mill Gluten-Free all-purpose flour
  • 2 tsp xanthan gum
  • 1 cup brown sugar
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 3 tbsp coconut oil, melted
  • 3/4 coconut milk
  • 1/4 cup pumpkin puree
  • 1 tbsp vanilla extract
  • 2 tsp banana extract
  • 1 cup pecans, chopped
  • 1 cup mashed ripe bananas
    Maple Cream Frosting:
  • 1 cup coconut palm shortening
  • 3 cups powdered sugar
  • 3 tbsp maple syrup
  • 2 tsp vanilla extract
  • coconut milk, as needed

Instructions

    For the Cupcakes:
  1. Preheat the oven to 350°F. Prepare two jumbo cupcake tins, using either cooking spray or cupcake liners.
  2. In a bowl, combine together the flour, xanthan gum, brown sugar, baking powder, and salt.
  3. In a separate bowl, mix together the coconut oil, milk, pumpkin, and extracts.
  4. With an electric mixer, mix the liquid ingredients into the dry. Mix well.
  5. Add in the pecans and bananas.
  6. Pour batter into prepared cupcake tin, filling them about three-quarters of the way full.
  7. Bake for 15 - 20 minutes or until a toothpick comes out clean from the center. The tops should be golden brown and spring back when you touch them.
  8. Allow to cool in the muffin tins for five minutes before moving to a cooling rack.
    For the Frosting:
  1. In a mixing bowl, cream the palm shortening then add in the first cup of powdered sugar.
  2. Whip in the maple syrup and vanilla, followed by the second cup of powdered sugar.
  3. Finally, beat in the last cup of sugar and enough coconut milk for a creamy texture.
  4. Spread frosting generously across each cupcake. For a final touch, drizzle maple syrup across the top of each frosted cupcake.
http://delectablydifferentkitchen.com/2016/07/vegan-maple-banana-bread-cupcakes/

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