I"m always looking for good recipes for my son who is allergic to gluten, egg and dairy. I made these cupcakes for him during the holiday season, so I substituted pumpkin puree for the banana and 1 teaspoon pumkin pie spice for the vanilla. I used a dairy free buttercream frosting on them and my son LOVED them!! I did have some issues with the recipe though. The name says mini cupcakes, but it actually makes 12 full size cupcakes, also I greased the pan, better to be safe than sorry. They were super simple to make and I look forward to baking them many times in the future!!