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    You are in: Home / Recipes / Banana Cream Pie Cupcakes Recipe
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    Banana Cream Pie Cupcakes

    Banana Cream Pie Cupcakes. Photo by Elana's Pantry

    1/1 Photo of Banana Cream Pie Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Elana's Pantry's Note:

    I'm on a gluten free cupcake mission, as you can see from these gluten free Banana Cream Pie Cupcakes and my other recent cupcake recipes for Jelly Donut Cupcakes and Coconut Key Lime Cupcakes. http://www.elanaspantry.com/banana-cream-pie-cupcakes/

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    Ingredients:

    Serves: 4-6

    Yield:

    cupcakes

    Units: US | Metric

    • 354.88 ml blanched almond flour
    • 14.79 ml arrowroot
    • 1.23 ml celtic sea salt
    • 1.23 ml baking soda
    • 2 eggs
    • 59.14 ml grapeseed oil
    • 59.14 ml agave nectar
    • 1-2 very ripe banana (about 3/4 to 1 cup mashed)

    Directions:

    1. 1
      In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda.
    2. 2
      In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas.
    3. 3
      Mix wet ingredients into dry.
    4. 4
      Scoop batter one heaping 1/4 cup at a time into lined cupcake tins.
    5. 5
      Bake at 350° for 15-18 minutes.
    6. 6
      Remove from oven, allow to cool, then frost with Whipped Cream Frosting.
    7. 7
      Serve.

    Ratings & Reviews:

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    Nutritional Facts for Banana Cream Pie Cupcakes

    Serving Size: 1 (47 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 190.5
     
    Calories from Fat 145
    76%
    Total Fat 16.2 g
    24%
    Saturated Fat 2.1 g
    10%
    Cholesterol 105.7 mg
    35%
    Sodium 259.3 mg
    10%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 3.8 g
    15%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    almond flour

    agave nectar

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