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The Whole Living Kitchen Inc.




School Approved Recipes: Banana Split Cupcakes

April 3, 2018



Book: Gluten-Free Cupcakes
By: Elana Amsterdam Page: 77


Who would’ve thought that you can have an iced delicacy into cupcake form? Serve this with different toppings for guests to have their own spin on their cupcake!


Serves: 8



½ cup coconut flour

1 tablespoon arrowroot powder

¼ teaspoon sea salt

½ teaspoon baking soda

4 large eggs

½ cup agave nectar

½ cup finely chopped fresh strawberries

Chocolate Ganache

Whipped Cream Frosting

Gluten-Free chocolate sprinkles

1 banana, cut into 16 slices

8 cherries (fresh or frozen)


Preheat the oven to 350℉. Line 8 muffin cups with paper liners.
To make batter, in a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.

Scoop ¼ cup of batter into each prepared muffin cup.

Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

To decorate the cupcakes, frost the tops with a layer of Chocolate Ganache. Pipe or add a big dollop of Whipped Cream Frosting on top of each cupcake, then cover with chocolate sprinkles. Place 2 banana slices in the whipped cream on each cupcake. Top with a cherry and serve immediately.

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