Marissa’s Gluten-Free Strawberry-Banana Coconut Cupcakes
Coconut milk is a great dairy-free alternative that adds richness and flavor to these cupcakes.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Marissa’s Gluten-Free Strawberry-Banana Coconut Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a large bowl, combine the gluten-free flour, baking powder, and salt.
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In a separate bowl, mash the ripe bananas and slice the strawberries.
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Add the mashed bananas, sliced strawberries, coconut milk, coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined.
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Fold in the shredded coconut.
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Divide the batter evenly among the cupcake liners.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 5 minutes.
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Transfer the cupcakes to a wire rack and let them cool completely.
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Once cooled, frost the cupcakes with coconut cream and sprinkle with additional shredded coconut, if desired.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 22g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
