- 1/2 cup tapioca flour
- 1/2 cup sweet rice flour
- 1/2 cup millet flour
- 1/2 cup almond meal
- 2 tbs of Flax Seed Meal - my addition for more fiber
- 1 cup brown rice flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 3 bananas mashed (about 2 cups)
- 1 1/2 cups granulated sugar (if you are trying to reduce sugar you can get away with reducing by 1/4 cup if you wish)
- 1/2 cup brown sugar
- 1 cup crushed pineapple, drained (you can add a little juice depending on thickness of batter)
- 1 teaspoon ground cinnamon
- 1 Tablespoon vanilla extract
- 1 cup shredded coconut, ground (food processor works well)
- 3 large eggs
- 2 sticks butter or butter substitute
- Preheat oven to 350 degrees. Make sure the rack is in the center of the oven. Line 2 muffin tins with cupcake liners.
- Grind the almond meal and coconut. Set aside.
- In a med. bowl, sift together the flours, salt, cinnamon, baking powder, baking soda, and xanthan gum.
- In your stand mixer, cream together your butter and sugar- about 3-4 minutes. Add vanilla. Add the eggs one at a time, making sure each one is incorporated before adding the next. Beat at medium speed until mixture is pale yellow and fluffy- about 3 minutes. In a separate bowl, combine pineapple, banana, and coconut. Add to the batter. Stir in flour mixture.
- Divide batter evenly among cupcake tins. This batter will make at least 24 cupcakes but maybe a little more. Only fill the cupcake tins about 2/3 full.
My cupcakes took about 20 minutes to bake, but I would recommend setting your timer for less in case yours bake faster.
- Once your cupcakes have cooled, frost them with your favorite gluten-free frosting.
Makes about 24 cupcakes (maybe more)