Banana & Blueberry Cupcakes (Vegan & Gluten Free)

Hello friends! I’m sorry for my super extended break, but July has been all kinds of crazy busy and I really haven’t had much time for blogging.  I’m super behind, but hopefully I’ll get caught up soon!

I hope that you’re all doing well and enjoying your summer.  Or, if you live in the great PNW-then enjoying the summer that has finally decided to show up-not hatin’ just sayin’.  I’ll take the sunshine and be happy about it 🙂

These cupcakes were my first attempt at vegan AND gluten free cupcakes.  Interesting.  That’s probably the best way to describe this little adventure.  The first batch I tried to make, ummm. Epic fail to the maximum capacity.  2nd batch. Much much much better.  Idk if I would bake like this all the time… (lies. I tell lies… I love butter and bacon like it’s no one else’s business) but I’m glad that I at least tried and I have a recipe under my belt for the next time I may need one 🙂

Just as an FYI-I was a little intimidated by some of the ingredients in this kind of baking (xanthan gum, anyone??) but I was able to find EVERYTHING I needed in the natural food section of my grocery store.  In my case, Fred Meyer.  If you live closer to a whole foods or trader joe’s, I’m sure they have everything you could want and more!

Banana & Blueberry Cupcakes (Gluten Free & Vegan-yay!)

  • 2 cups high quality gluten free flour (I used Bob’s Red Mill)
  • 1 teaspoon xanthan gum (also Bob’s Red Mill)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup sugar in the raw
  • 1/3 cup vegetable oil
  • 4 ripe bananas
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh, organic blueberries
  1. Preheat oven to 350 F and line 1 cupcake pan with 12 liners.
  2. Whisk together flour, xanthan gum, baking soda and salt in a medium sized bowl.
  3. In a large bowl combine sugar and oil and add in smashed bananas.
  4. Stir in the coconut milk and vanilla extract.
  5. Combine the flour mixture to the wet ingredients.  Mix until combined.
  6. Gently fold in the blueberries.
  7. Use an ice cream scoop to fill each liner with batter.  Bake for 15 minutes or until a skewer comes out clean.
Vegan Cream Cheese Frosting
  • 1/4 cup of tofutti cream cheese
  • 1/4 cup of vegan margarine (Earth’s balance)
  • 2 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  1. In a standing bowl mixer cream together the tofutti cream cheese and vegan margarine until smooth, 2-3 minutes.
  2. With the mixer on low add the powdered sugar and vanilla extract.
  3. Beat until smooth at least 5 minutes.
  4. Pipe with a large star tip.
Gluten free & vegan cupcakes, conquered!  Even though I really liked these, the next time I need a gluten free/vegan recipe I’ll probably make this recipe. Right?! Looks delish.
Ps. these cupcakes were inspired by this recipe.
As always, if you have any questions about this recipe, please please please let me know 🙂 I’m happy to help however I can!
Mahalo!
-Jenn

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