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

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

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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!
Servings 12 cupcakes


  • cup melted coconut oil
  • 2 large eggs
  • 1 cup very ripe mashed banana
  • 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


  • Heat the oven to 350F.
  • In a large bowl, whisk together the coconut oil, eggs, banana, maple syrup, and vanilla extract.
  • Add the oat flour, baking soda and salt. Stir until well incorporated.
  • Grease or line a 12-cup muffin pan with silicone liners. Spoon 3-4 heaping tablespoons of batter into each cup.
  • 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.
  • Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.


*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.