Gluten Free Chocolate Peanut Banana Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free chocolate cupcakes with peanut and banana flavors, featuring a brownie surprise inside. Rich and indulgent, these are a crowd-pleasing dessert for anyone avoiding gluten.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 225 g unsalted butter (softened)
- 200 g golden caster sugar
- 3 eggs (lightly whisked)
- 2 tsp vanilla extract
- 150 g ground almonds (almond meal)
- 2 tbsp coconut flour (I used Sukrin's)
- 5 tbsp cocoa powder (check it’s a gluten free variety, and sift if lumpy)
- 3 large or 4.5 small ripe bananas (sliced)
- 180 ml coconut oil (melted and slightly cooled)
- 185 g Golden Caster sugar
- 2 small eggs
- 150 g gluten free Plain flour
- 120 g peanut flour (I used Sukrin's)
- 1.5 tsp gluten free Baking powder
- ¾ tsp Bicarbonate of soda
- 300 g butter – softened
- 300 g icing sugar
- 300 g Nutella
- 50 ml double/heavy cream
- 50 g good quality dark chocolate (make sure it's gluten free, broken into pieces)
- 1 cup salted peanuts (roughly chopped)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 45m
- Sodium
- 334mg
- Total sugar
- 84g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 622mg
- Calcium
- 149mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 334MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.