Chocolate Banana Cupcakes
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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