Notes: For the gluten-free flour, use the following blend: ½ cup (60g)
millet flour, ¼ cup (30g)
tapioca flour, ¼ cup (60g)
brown rice flour, and ½ teapsoon
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) should work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.
Remember to measure the flour correctly, using
this method or a
kitchen scale. (← That’s the one I own and love!) Too much will dry out your batter and make it too thick, and your cupcakes will also turn out dry and crumbly.
For the best results, use bananas that are almost pure brown or black. Measure the mashed banana with measuring cups! Not all “large” bananas are the exact same size.
I highly recommend using the liquid stevia! It’s one of my favorite ingredients (you’ll use it in all of
these recipes of mine!), and I buy it online
here because that’s the cheapest price I’ve found. If you prefer not to use stevia in the cupcakes, substitute 5 tablespoons (75mL) of
agave,
honey, or
pure maple syrup for the liquid stevia. Omit the milk if using this substitution.
Coconut sugar, brown sugar, or granulated sugar may be substituted for the erythritol. (I buy my erythritol online
here!)
Any milk may be substituted for the unsweetened cashew milk.
For the frosting, I’ve found that not all Greek yogurt brands are equally thick!
This is my favorite one for my Greek yogurt frosting because it’s the thickest brand I’ve found, which means your frosting holds its shape so much better when piping it on top of the cupcakes!
This is the instant pudding mix that I used. You just need the dry instant pudding mix—don’t prepare it according to the package directions! You can omit it (for a clean eating option), but the frosting won’t be as thick, and you’ll probably need to spread it on the cupcakes instead of piping it. If you omit the instant pudding mix, then just mix the remaining frosting ingredients together until they’re fully incorporated—don’t beat them for a full 2 minutes!
I’ve found
freeze dried strawberries at Target and Trader Joe’s! If you can’t find freeze dried strawberries, use
this frosting recipe of mine instead (and substitute strawberries for the raspberries).
For the frosting, if you’re not a fan of stevia, then substitute the equivalent of 2-4 tablespoons of powdered sugar of your preferred granulated sweetener. (I like using 2-4 tablespoons of
this confectioners’ style erythritol!) No maple syrup, honey, or agave—they make the frosting way too runny!
For a vegan option, use coconut oil in the cupcakes. Then use your preferred dairy-free yogurt in the frosting. The frosting will be more liquidy, so you’ll need to spread it on your cupcakes with a knife. It won’t hold its shape when piped.
{gluten-free, clean eating option, vegan option, low fat, lower sugar}