Chocolate Banana Cupcakes

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Chocolate Banana Cupcakes

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings 12
Calories 210 kcal

Ingredients
  

  • 1 ½ cups all-purpose GF fl our
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • large ripe banana mashed
  • 1 cup water
  • 1 tsp. vanilla extract
  • 1 Tbsp. vinegar white or apple cider
  • 1/2 cup chocolate chips ensure GF

Instructions
 

  • Preheat your oven to 350°F. Line a muffin tin with paper or silicone cupcake liners.
  • In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. In another bowl, mix the granulated sugar, vegetable oil, and mashed banana until well combined. Stir in the water and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. Fold in the vinegar, then gently stir in the chocolate chips.
  • Divide the batter eavenly among the prepared cupcake liners, filling each about 3/4 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tip:

  • Top it with GF frosting or dusted with powdered sugar for extra sweetness and presentation. For a more intense chocolate flavor, consider using ripe bananas as they lend additional sweetness and moisture to the cupcakes.

Nutrition

Calories: 210kcalCarbohydrates: 35gProtein: 3gFat: 6gFiber: 2gSugar: 20g
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