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

By Ruchi Bhatia  |  22nd Mar 2017  |  
5.0 from 1 review Rate It!
  • 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
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    8

    People

0

1





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

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 an authentic dish which is perfect to serve on all occasions. The Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream is delicious and has an amazing aroma. Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream by Ruchi Bhatia will help you to prepare the perfect Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream in your kitchen at home. Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream needs 10 minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream. This makes it easy to learn how to make the delicious Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream. In case you have any questions on how to make the Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Ruchi Bhatia. Gluten-free banana spinach cupcakes with peanut butter and chocolate buttercream will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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 Prasad8 months ago

nice recipe
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