Healthy Banana Cupcakes

These healthy banana cupcakes are made with whole-grain oat flour and loaded with sweet cinnamon banana flavor.

Course brunch, Dessert

Cuisine American

Keyword healthy banana cupcakes, oat flour cupcakes

Prep Time 10

Cook Time 20

Servings cupcakes

Calories 188kcal

Author Kelli Shallal MPH RD

Preheat oven to 350F.
Whisk milk with lemon juice and set aside.
1 teaspoon lemon juice, ⅓ cups unsweetened vanilla almond milk
Mix the oat flour with baking powder, baking soda, salt, and cinnamon.
1.5 cups oat flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ⅛ teaspoon salt, ¼ teaspoon cinnamon
Mash bananas very well, no large chunks, in a separate bowl and set aside.
2 bananas
Cream together softened butter and coconut sugar with an electric mixer. Mix in eggs, maple syrup, and vanilla extract.
2 bananas, ¼ cup maple syrup, 1 /2 cup coconut sugar**, ¼ cup softened salted butter, 1 teaspoon vanilla extract, 2 large eggs
Fold in ¼ of the dry ingredients, mix them until combined, and add ¼ of sour milk, then mix again. Repeat alternating dry ingredients mix and sour milk until everything is incorporated.
Fold in (use a spatula, not the mixer) to mix in the mashed banana. Bake in a cupcake-lined muffin tin for 15-20 minutes or until an inserted toothpick comes back clean.
Let cool for one hour on a cooling rack before serving. If you want to add frosting, let it cool overnight in the fridge, so that the frosting doesn't melt when you try to add it. Once you add the frosting, it's ready to serve, best served cold, or at room temperature.
12 ounces creamy cheese frosting

* This recipe will work with courser oat flour, but it might not be as moist as a finished product.

**Coconut sugar can be replaced by brown sugar.

*** Garnish cupcakes with banana slices and cinnamon right before serving.