Gluten-Free Lemon Glaze Banana Cupcakes - Tayler Silfverduk - Have ripe bananas needing to be used? Want to make something other than banana bread? Try out this simple sweet and sour dairy-free cupcake recipe!

Gluten-Free Lemon Glaze Banana Cupcakes

I am always stuck with overripe bananas at the end of the week whenever I buy them.

Why? Because my stomach and raw bananas don’t always get along (what can a girl do?). However, they are nice to keep around in case I am in the mood for a smoothie.

But think about the poor bananas that aren’t chosen to be added to my smoothies end up over-ripening on my counter.

So, week after week, I am left with a few over-ripe bananas.

You might say, “Tayler, why don’t you just buy fewer bananas?”.

And to that, I’d say “you’d think that I’d have learned my lesson by now right?”.


Because I have so many left-over bananas, it means I am always on the lookout for ways to creatively use over-ripe bananas.

One of the ways I have been enjoying is making over-ripe bananas into Gluten-Free Lemon Glaze Banana Cupcakes!

I hope that this recipe wins your heart like it did mine (want more of a bread from traditional banana bread? Check this recipe out!)

Gluten-Free Lemon Glaze Banana Cupcakes

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast, dessert
Cuisine: Dairy-Free, Gluten-Free
Servings: 14 cupcakes


Banana Cupcakes

  • 2 eggs
  • 2-3 ripe bananas
  • 1 + 3/4 cup all-purpose gluten-free flour
  • 1/4 cup coconut oil melted
  • 2 tsp baking powder
  • 1 pinch salt

Lemon Glaze

  • 1/2 cup powdered sugar (I used homemade)
  • 1 tbsp Lemon Juice


For the Cupcakes

  • Pre-heat the oven to 325°C
  • Combine wet ingredients (eggs, bananas and 1/4 cup melted coconut oil) together in a blender
  • In a bowl whisk together the gluten-free all purpose flour, sugar, baking powder, and salt for the muffins
  • While blending the wet ingredients, slowly add in the combined dr ingredients for the muffins
  • Once well combined, pour 1/4 cup of batter into a lined muffin tray
  • Bake for 40-50 minutes until a toothpick comes out clean
  • Let cupcakes cool completely and then begin to make the glaze/frosting

For the Lemon Glaze

  • In a bowl mix the powdered sugar and lemon juice together until a paste forms
  • Spread the paste/lemon glaze over the cupcakes evenly
  • Enjoy!
%d bloggers like this: