These healthy Banana Cupcakes are light, fluffy, sweet, and comforting. They’re frosted with the creamiest and richest Peanut Butter Frosting you could dream of too!

Ingredients

• 120g (1 cup) Oat Flour
• 96g (½ cup) Granulated Erythritol
• 68g (½ cup) Sweet White Sorghum Flour
• 68g (½ cup) Quinoa Flour
• 4 tsp Double-Acting Baking Powder
• 2 tsp Ground Cinnamon
• ¼ tsp Salt
• 1⅓ cups Unsweetened Vanilla Almond Milk
• 320g (1¼ cups) Mashed Bananas
• 2 tsp Vanilla Extract
• 1 tsp Natural Butter Flavor
• 1 tsp Liquid Stevia Extract
• 28g (2 tbs) Coconut Oil (melted)

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray 2 standard cupcake pans with cooking spray (this recipe makes 14 cupcakes, so you’ll only need to spray 14 cavities). If you want to use cupcake liners, use parchment paper liners (these cupcakes might stick to paper liners).
• In a medium-sized bowl, whisk together the oat flour, erythritol, sorghum flour, quinoa flour, baking powder, cinnamon, and salt.
• In an electric stand mixer bowl fitted with a beater attachment, add the almond milk, mashed bananas, vanilla extract, butter flavor, and stevia extract. Mix on low speed. While mixing, pour the coconut oil into the stand mixer.
• Add the dry ingredients to the stand mixer and increase the mixer speed to medium. Mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary.
• Pour the batter into the prepared cupcake pans. Bake for 20 minutes, or until the surface springs back when tapped. Let cool slightly in the pans, then transfer the cupcakes to a wire cooling rack to cool completely.