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Photo Credit: Elizabeth Newman

Roasted Banana and Peanut Butter Cupcakes

by Giada De Laurentiis
(2 reviews)
Prep Time
20 minutes
Cook Time
45 minutes
Photo Credit: Elizabeth Newman

Roasted Banana and Peanut Butter Cupcakes

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These gluten and dairy-free cupcakes are bursting with big banana and peanut butter flavor - a classic combo that kids (and adults!) will love!


Roasted Banana And Peanut Butter Cupcakes


Breakfast Dessert

Prep Time

20 minutes

Cook Time

45 minutes




Giada De Laurentiis

Image of Roasted Banana And Peanut Butter Cupcakes


    For The Cupcakes:

  • 2 medium (ripe bananas)
  • 1 large egg
  • 1/2 cup refined coconut oil, (warmed and cooled slightly)
  • 3/4 cup coconut sugar
  • 1/2 cup creamy unsweetened peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 cup blanched almond flour
  • 1/2 cup oat flour
  • 2 teaspoons baking soda
  • 1/4 cup unsweetened almond milk
  • For The Glaze:

  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons creamy unsweetened peanut butter
  • 1 teaspoon refined coconut oil


  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
  2. For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
  3. Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
  4. Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
  5. For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.



per serving
Amount/Serving % Daily Value
19 grams
4 grams
10 grams
Saturated Fat
3 grams
Trans Fat
1 grams
16 milligrams
326 milligrams
2 grams
10 grams
Unsaturated Fat
3 grams
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dairy free
gluten free

2 reviews & comments

  • Author's avatar image
    Lisa Nordstrom - Jun 09

    These are delicious! I have made them and took them a step further by using a flax egg and bitter sweet chocolate to make them vegan. The first time I made them I melted the coconut oil first and then measured and they were very oily. Another time I over-baked them, but I actually liked the crunchy texture of the top of the cupcake under the chocolate icing.

  • Author's avatar image
    Linda Dinges - Jun 09

    I love these cupcakes…and so does my husband. They are delicious even without the frosting. Thank you so much for this healthy recipe and love your new show and cookbook! I am lactose intolerant and am so happy to finally see a Chef cook healthy on television and write a cookbook that deals with eating and cooking for health. Anybody can write a recipe that is good if it includes 3 sticks of butter!! You are also teaching your daughter to cook and eat healthy which I so admire! Thank you again!

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