Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream | How to make Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream

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ByRuchi Bhatia
Created on 22nd Mar 2017
  • Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream, How to make Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream
Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercreamby Ruchi Bhatia
  • Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream | How to make Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream (3 likes)

  • 1 review
    Rate It!
  • By Ruchi Bhatia
    Created on 22nd Mar 2017

About Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream

These muffins are gluten-free, refined-sugar free and dairy-free! They taste like a green smoothie but in muffin form!

Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream is a delicious dish which is liked by the people of every age group. Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream by Ruchi Bhatia is a step by step process by which you can learn how to make Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream at your home. It is an easy recipe which is best to understand for the beginners. Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream is a dish which comes from world cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 8 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream takes 10 minute for the preparation and 25 minute for cooking. The aroma of this Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream will be the best option for you. The flavor of Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream is unforgettable and you will enjoy each and every bite of this. Try this Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream at your weekends and impress your family and friends.

  • Prep Time10mins
  • Cook Time25mins
  • Serves8People
Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream

Ingredients to make Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream

  • 2 cups Oats
  • 1/2 tea spoon cinnamon powder
  • ½ tsp salt
  • ½ tsp Baking soda
  • 2 tsp baking powder
  • 3/4 cup granulated sugar
  • ½ cup almond milk
  • I cups packed spinach leaves
  • ¼ cup Canola oil
  • 2 extra-ripe large bananas
  • 2 eggs**
  • For chocolate peanut buttercream
  • 1 cup Unsalted Butter, softened
  • 1/4 cup peanut butter
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar
  • 2 tablespoons cocoa powder
  • ¼ cup heavy cream

How to make Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream

  1. Preheat oven to 375 degrees F. Grease or line a muffin tin.
  2. Put 2 cups of oats in your blender and blend until the oats achieve the texture of flour. Transfer to a medium mixing bowl.
  3. Add the rest of the dry ingredients to the oat flour ( baking powder, baking soda, salt, cinnamon and sugar). Set aside.
  4. Add almond milk to the blender followed by 2 cups of spinach. Blend together until completely smooth and homogenous.
  5. Add bananas and oil and blend until smooth.
  6. Add vanilla and eggs and blend until just combined
  7. Pour wet ingredients to dry mixture and stir to combine (making sure there are no lumps)! Fill each well in your muffin tin with ¼ cup of batter. Bake for 20-25 minutes or until toothpick comes out clean and the top springs back when touched.
  8. Method of making buttercream
  9. In large bowl, beat softened butter, peanut butter and vanilla extract until smooth. Gradually beat in powdered sugar and cocoa powder until well combined. Gradually beat in heavy cream. Beat at least two minutes until light and fluffy.
My Tip: **for vegan version substitute 2 eggs with 2 TBS ground chia seeds and 5 TBS water.

Reviews for Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream (1)

Isha Prasad5 months ago
nice recipe
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