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gluten-free-strawberry-banana-coconut-cupcakes-recipe

Gluten-Free Strawberry Banana Coconut Cupcakes

Delicious gluten-free cupcakes with a tropical twist of coconut, strawberries, and bananas.
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 150 kcal

Ingredients 

Cupcake Batter

  • 1 cup Gluten-free flour
  • ½ cup Coconut flour
  • 1 cup Mashed bananas about 2 large bananas
  • ½ cup Strawberries diced
  • ½ cup Coconut milk
  • ½ cup Coconut oil melted
  • ½ cup Honey
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking soda
  • ¼ teaspoon Salt

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, combine the gluten-free flour, coconut flour, baking soda, and salt.
  3. In another bowl, mix the mashed bananas, coconut milk, melted coconut oil, honey, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the diced strawberries.
  5. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Sodium: 100mg | Potassium: 150mg | Fiber: 3g | Sugar: 12g | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg

Keywords

Banana, Coconut, Cupcakes, Gluten-Free, Strawberry
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