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Banana Pecan Cupcakes

Light and nutty, these purely fruit-sweetened cupcakes are perfect with brunch, and quite the showstopper smothered with Whipped Cream Frosting (page 93) or Banana Whipped Cream Frosting (page 93).

Cooks' Note

Sweetness: Low

Recipe information

  • Yield

    makes 9

Ingredients

1/4 cup coconut flour
2 tablespoons arrowroot powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
3 large eggs
1/4 cup coconut oil, melted over very low heat
1 cup (2 to 3) mashed very ripe bananas
3 dates, pitted
10 drops stevia
1/2 cup pecans, toasted and chopped

Preparation

  1. Step 1

    Preheat the oven to 350°F. Line 9 muffin cups with paper liners.

    Step 2

    In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a high-powered blender, combine the eggs, coconut oil, bananas, dates, and stevia, then blend on the highest speed until smooth. Scrape the banana mixture into the bowl with the dry ingredients and mix together with a large spoon, until well combined, then stir in the pecans.

    Step 3

    Scoop 1/4 cup of batter into each prepared muffin cup.

    Step 4

    Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey. ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.
TagsCupcakeCakeDessertBananaFruitDateDried FruitPecanNutGluten FreeDairy FreeEasyBakingBlenderRamadanCookbooks
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