Banana Maple Smash Cupcakes (Gluten-Free, Dairy-Free)
Perfect for baby's first birthday, Banana Maple Smash Cupcakes are full of goodness, naturally sweetened, dairy-free, gluten-free and so easy to make!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅓ cup melted coconut oil
- 2 large eggs
- 1 cup very ripe mashed banana
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups oat flour*
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- Vanilla Bean Sea Salt Coconut Cream
Instructions
- 1
Heat the oven to 350F.
- 2
In a large bowl, whisk together the coconut oil, eggs, banana, maple syrup, and vanilla extract.
- 3
Add the oat flour, baking soda and salt. Stir until well incorporated.
- 4
Grease or line a 12-cup muffin pan with silicone liners. Spoon 3-4 heaping tablespoons of batter into each cup.
- 5
Bake the cupcakes for 20-25 minutes, or until the tops are slightly browned and a toothpick comes out clean when inserted into the center of a muffin.
- 6
Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.
- 7
Frost with chilled Vanilla Bean Sea Salt Coconut Cream.