Banana Maple Smash Cupcakes (Gluten-Free, Dairy-Free) | Real Food Whole Life Print
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Image of Banana Maple Smash Cupcakes (Gluten-Free, Dairy-Free)

Banana Maple Smash Cupcakes (Gluten-Free, Dairy-Free)

  • Yield: 12 cupcakes 1x


Perfect for baby’s first birthday, Banana Maple Smash Cupcakes are full of goodness, naturally sweetened, dairy-free, gluten-free and so easy to make!



⅓ cup melted coconut oil

2 large eggs

1 cup (very ripe) mashed banana

⅓ cup pure maple syrup

1 teaspoon pure vanilla extract

2 cups oat flour*

1 teaspoon baking soda

¼ teaspoon kosher salt

Vanilla Bean Sea Salt Coconut Cream, for frosting


  1. Heat the oven to 350F.
  2. In a large bowl, whisk together the coconut oil, eggs, banana, maple syrup, and vanilla extract.
  3. Add the oat flour, baking soda and salt. Stir until well incorporated.
  4. Grease or line a 12-cup muffin pan with silicone liners. Spoon 3-4 heaping tablespoons of batter into each cup.
  5. Bake the cupcakes for 20-25 minutes, or until the tops are slightly browned and a toothpick comes out clean when inserted into the center of a muffin.
  6. Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.
  7. Frost with chilled Vanilla Bean Sea Salt Coconut Cream.


*Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.

Use Vanilla Bean Sea Salt Coconut Cream as a dairy-free, naturally-sweetened frosting for the cupcakes, or use any type of frosting you like.

Skip the frosting and serve as muffins.

Add sprinkles! I used dye-free rainbow sprinkles.