Banana Cream Pie Cupcakes

READY IN: 20mins
SERVES: 4-6
YIELD: 8 cupcakes
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups blanched almond flour
  • 1
    tablespoon arrowroot
  • 14
    teaspoon celtic sea salt
  • 14
    teaspoon baking soda
  • 14
    cup grapeseed oil
  • 14
    cup agave nectar
  • 1 -2
    very ripe banana (about 3/4 to 1 cup mashed)
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DIRECTIONS

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