Gluten-Free Nutty Banana Cupcakes

These banana cupcakes get a double boost of flavor from a peanut butter frosting and peanut bits!

Serves: 14Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium

Serves: 14


  • 1⁄2 cup soy milk
  • 1 cup sugar
  • 3⁄4 cup canola oil
  • 2 1⁄4 tsp. vanilla extract, divided
  • 1 cup plus 1 Tbsp. sorghum flour, divided
  • 1⁄4 cup potato starch
  • 1⁄4 cup tapioca flour
  • 1 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1⁄2 tsp. salt
  • 3 Tbsp. white vinegar
  • 2⁄3 cup diced bananas
  • 1⁄3 cup crushed peanuts


  • Preheat oven to 350°F.
  • In a large bowl, combine soy milk, sugar, oil, and 2 teaspoons vanilla extract. Whisk until blended. In a separate bowl, whisk together 1 cup sorghum flour, potato starch, tapioca flour, xanthan gum, baking powder, and salt. Gradually add flour mixture to wet ingredients, stirring until mixed. Add vinegar, 1 tablespoon at a time, mixing well between additions.
  • Combine diced bananas with 1 tablespoon sorghum flour in a small bowl. Stir to coat. Add bananas to batter, stirring to combine. Mix in crushed peanuts. Pour batter in greased or paper-lined muffin tins.
  • Bake 25 to 30 minutes, until lightly browned and firm. Cool completely.