Gluten Free Banana Cupcakes (Pecan & Chocolate Chips Optional)

These are the best banana cupcakes or muffins I’ve ever had, gluten free or not! For being gluten free banana cupcakes, they are incredible! They’re not gummy whatsoever, and super flavorful and moist. I couldn’t have asked for a better result While they can be frosted or piped with traditional or banana whipped cream, you can also serve them plain. They’re my new favorite banana anything!

Check out the texture in this video.

Named “Better Cupcakes Than New York Cupcakes”

This recipe was adapted from Gigi Butler’s gluten version. I saw her make them on TV and the hosts kept going on and on about how they were better than New York Cupcakes. So, I just had to make a gluten free version. Now, I know what they were talking about. They’re so moist and I made them a little more flavorful.

Changes to the Original Recipe

Firstly, I cut her recipe in half. I’m glad that I did because half of the recipe made 15 cupcakes.  Normally, I need to reduce the amount of flour called for in most gluten recipes, but I could see that she barely used any flour. So, I used the same amount called for in the gluten recipe to provide a bit more structure in this gluten free version. Then, I added just a tad of vanilla extract. I also used semi-sweet chocolate chips instead of dark chocolate. You can use either. Plus, I added 12 minutes to the baking time. The experiment was so worth it! These are the best banana anything I’ve ever had, and many people rave about both of my banana bread recipes.

Cupcake Weight

They’re lighter than banana bread and not much heavier than a traditional cupcake.

Egg-Free or Vegan?

To replace egg white in a recipe, just use 2 tablespoons liquid from a can of cannellini beans to replace the egg white in a large egg. Then, use 1 tablespoon additional fat (butter, oil, or margarine, etc.) to replace the egg yolk.

Gluten Free Banana Cupcakes

Whether frosted or plain, these gluten free banana cupcakes are so deliciously moist and flavorful! You'll also be touting that they're the best you've had.


  • 1 cup mashed ripe bananas (2 - 3 bananas)
  • 1 cup granulated sugar
  • 2 large eggs beaten
  • 1/2 cup neutral-flavored oil
  • 1/4 teaspoon pure vanilla extract
  • 1-1/4 cups Gluten Free All-Purpose Flour Blend (180g)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chopped pecans
  • 1/2 cup gluten-free semi-sweet gluten-free chocolate chips Nestle's or Enjoy Life for dairy-free/vegan

For the Optional Frosting Choices:


  1. Place paper cupcake liners in a 12-cup muffin pan, plus about 3 cups of a 6 cup cupcake pan. Spray the inside of the paper with gluten free oil spray; set aside. Alternatively, you can bake the other three muffins after the first batch is done and the cupcake pan is cool. (You can refrigerate or freeze the pan to speed up this process.)
  2. Add the bananas, sugar, eggs, oil, and vanilla to the bowl of your electric mixer. Beat on medium speed for 1 minute, until thoroughly combined and a little pass that so that so that you can break down some of the sugar.

  3. In a separate bowl, whisk together the flour blend, baking soda, and salt, add to the wet mixture, and beat on medium until thoroughly combined. Do not overbeat.
  4. Using your mixer fitted with the paddle attachment or by hand using a silicone spatula, fold in the pecans and chocolate chips.
  5. Pour the batter into the prepared cups, about 1/4-inch from the top to make 15 cupcakes. You can make only 12 cupcakes that are a little higher than those in the photo if you fill the cups almost all of the way to the top. Bake for 25 minutes and until a toothpick inserted into the center comes out clean. (It's difficult to overbake these cupcakes because they are so moist.)
  6. Allow the cupcakes to cool in the pan on a wire rack for 10 minutes. Then, transfer the cupcakes directly onto the wire rack.
  7. Frost with your desired frosting or whipped cream. Gigi added frosting to her's, topped it with a little chocolate sauce, and one single banana chip. If you wish to make the banana whipped cream, just add 1/4 teaspoon of banana extract, taste and add more as desired. Plain whipped cream or cream cheese frosting would also be great. For dairy-free, try one of the Buttercream Frosting Recipes using dairy-free margarine and shortening.

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