Gluten Free Banana Cream Cupcakes

In this recipe, a tasty, moist banana cupcake lightly flavoured with lemon zest is topped with a spoonful of cream frosting. For a cupcake to be a cupcake, it needs frosting, but this cupcake is just as delicious without it


1 ½ cups blanched almond flour
2 Tbsp. gluten free tapioca flour
½ tsp. baking soda
¼ tsp. Himalayan pink salt
2 large eggs
¼ cup extra virgin olive oil
¼ cup agave nectar or maple syrup
Zest of 2 lemons, divided
2 very ripe bananas (1 cup mashed)
¾ cup sour cream
3 Tbsp. agave nectar or maple syrup
3 Tbsp. cream cheese
1 tsp. pure vanilla extract


Preheat oven to 350 F
In a large bowl, mix almond flour, tapioca starch, salt and baking soda
In a separate bowl, combine eggs, olive oil, agave and zest of 1 lemon and then stir in mashed bananas
Add wet ingredients to dry and mix
Scoop batter into lined muffin pan and bake 20 - 22 minutes
Bake 20 – 22 minutes
Remove from the oven, and cool. Frost with cream frosting and sprinkle with lemon zest
Using an electric mixer whip sour cream, cream cheese, agave and vanilla for 2 minutes. Taste for sweetness and adjust if needed by adding more agave
Refrigerate for 2 hours

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