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+ servings


GLUTEN-FREE VEGAN BANANA CUPCAKES with brown rice flour and buckwheat flour. With chocolate chips, maple syrup and pecans. An easy to make recipe, healthy and delicious!
Portata Breakfast, Dessert
Cucina Gluten-free, Vegan
Keyword banana, buckwheat, chocolate, coconut milk, cupcake, cupcakes, gluten-free, healthy, rice flour, vegan
Preparazione 8 minuti
Cottura 22 minuti
Porzioni 10 medium size cupcakes
Chef Fran Beauty Food Blog


For the vegan banana cupcakes

  • 300 g bananas - 3 very ripe bananas weighed peeled
  • 1/3 cup coconut milk or coconut yoghurt
  • 80 g maple syrup or other liquid sweeteners
  • 80 g coconut sugar or muscovado brown sugar
  • 120 g coconut oil at room temperature or seed oil
  • 180 g brown rice flour or whole sorghum flour
  • 20 g buckwheat flour or more brown rice flour
  • 60 g tapioca starch potato starch or cornstarch,no arrowroot
  • 1/3 cup dark chocolate chips optional
  • 40 g pecans chopped, optional
  • 2 tsp fresh lemon juice
  • 1 tbsp organic lemon zest grated
  • 2 tsp vanilla extract
  • 4 g baking soda
  • 8 g baking powder
  • a pinch of salt

For the vanilla frosting

  • 200 ml vegetable whipped cream see notes
  • ¼ vanilla pod or vanilla extract
  • 1-2 tsp organic lemon zest grated


  • Preheat the oven to 180°C / 350°F. Line 10 cupcakes moulds or cupcake tin.
  • Mash the bananas very well with a potato masher or a fork. Combine the oil, maple syrup, coconut sugar, coconut milk or vegetable yoghurt, lemon juice and lemon zest and vanilla. Stir well.
  • Add the rice flour, buckwheat flour, tapioca starch, baking powder and baking soda and stir until dough is smooth, homogeneous and without lumps. You can also add chocolate and pecans if you like.
  • Add a pinch of salt and stir.
  • Fill ⅔ of the moulds or tins with the dough. Do not overload them. Bake for 22-25 minutes.
  • Remove from the oven, let the cupcakes rest 20-30 minutes and transfer them to a wire rack to let them cool completely.
  • Frost or decorate with frosting only when the cupcakes are cool. Enjoy!

For the vanilla frosting

  • Pour the vegetable whipped cream in a bowl. Add the vanilla and lemon zest. Mix with the mixer. Remember to run the whisk of the hand mixer always in the same direction.
  • IYou need a firm and airy whipped cream. Transfer to a pastry bag and decorate the cupcakes.
  • (Please note my gorgeous vintage 70's red hand mixer and let me know if you liked it!)



SUBSTITUTIONS or alternatives that you can make to the recipe
  • You can omit chocolate and nuts to make the recipe nut-free and suitable for those who are allergic to nuts as they are optional.
  • Add more spices or not use them at all.
  • You can't omit the tapioca starch, but you can replace them with potato starch or cornstarch. I tried to use arrowroot in this recipe, but the cupcakes were very bitter and extremely dry. I strongly recommend not to use it in this case.
  • You can use any liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
  • It would be better NOT to omit the frosting. These are cupcakes and not muffins, and without frosting, they would be too dry (and they would no longer be cupcakes!).
  • As written above, you can use the vegetable cream alternative as I did or my homemade coconut whipped cream.
How to store the gluten-free vegan banana cupcakes
Although these cupcakes are better when fresh, you can store them for up to 4-5 days in the refrigerator, inside a container with a lid. Let them rest outside the fridge for at least 20 minutes and serve at room temperature.