🍌🍫 Banana Cacao Cupcakes (Gluten-Free Option)

Looking for an easy, wholesome, and flavorful treat? These Banana Cacao Cupcakes are soft, naturally sweetened with ripe bananas, and can be made completely gluten-free. Perfect for breakfast, an afternoon snack, or even baked as a small cake to share.

---

⏱ Prep Time & Yield

Prep Time: 15 minutes

Bake Time: 20–25 minutes

Yield: 12 cupcakes or 1 small cake

---

🛒 Ingredients

3 ripe bananas, mashed

2 eggs

½ cup sunflower oil (or melted coconut oil)

1 cup oat flakes (lightly blended, not flour)

½ cup almond flour (or chickpea flour for extra protein)

2 tbsp cocoa powder (optional, but delicious with banana)

1 tsp cinnamon

1–2 tbsp honey (optional, for extra sweetness)

½ tsp baking soda + 1 tbsp vinegar (apple cider or white vinegar)

---

👩🍳 Instructions

Preheat the oven to 180 °C (350 °F).

In a bowl or blender, mix the bananas, eggs, oil, and honey until smooth.

Add oat flakes, almond (or chickpea) flour, cocoa powder, and cinnamon. Mix well.

Stir in the baking soda and then add the vinegar. Mix quickly — this reaction helps make the cupcakes fluffy.

Divide the batter into cupcake liners (or pour into a small greased cake pan).

Bake for 20–25 minutes, until the tops are golden and firm. Test with a toothpick — if it comes out clean, they’re done!

Let the cupcakes rest for a few minutes, then transfer them onto a cooling rack. This allows air to circulate around them, keeping the bottoms light and preventing sogginess.

---

🌱 Extra Tips

For a 100% gluten-free version, use certified gluten-free oats.

If you like it sweeter, add honey or stir in dark chocolate chips.

Using a simple nonstick steel cooling rack makes cooling easier and helps maintain the perfect cupcake texture.

---

🥮 The Result

The result is soft, fragrant, and nourishing cupcakes — the kind that pair beautifully with coffee or tea. A simple, versatile recipe that gets even better when cooled properly before serving.