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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?”.

Wrong.

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 - 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!
Print Recipe

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

Ingredients

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

Instructions

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!