Gluten Free Surprise Brownie Cupcakes
February 07, 2015
Categories: Desserts, Cupcakes, Fruit, Banana, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, Labor Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Oven Bake, Gluten-Free, Make it from scratch, Kid's Lunches, Spring more
"I call these surprise brownie cupcakes because everyone is usually surprised to find out that there are bananas in these. I sometimes add chocolate frosting to these once cooled, but they are very tasty on their own."
- Serving Size: 1 (91.7 g)
- Calories 309.7
- Total Fat - 19.7 g
- Saturated Fat - 5.5 g
- Cholesterol - 44 mg
- Sodium - 133.8 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 3.1 g
- Sugars - 18 g
- Protein - 4.2 g
- Calcium - 41.5 mg
- Iron - 1.1 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.1 mg
Peel the thawed bananas and mash; set aside.
Whisk the dry ingredients from the rice flour through to the salt together in a large bowl.
In a smaller bowl, whisk together the eggs, maple syrup and melted butter.
Pour into the dry mixture along with the mashed bananas and mix well.
Coat 15 silicone muffin cups with non-stick spray and fill 2/3 of the way with the cupcake batter.
Place the filled silicone muffin cups on a rimmed baking sheet and place in a preheated 350 degree Fahrenheit oven and bake for 35 to 40 minutes or until cooked through. (Insert toothpick in center of cupcake and it should come out clean.)
Remove from oven and place on a baking rack to cool.
Tips & Variations
No special items needed.