Flourless almond butter cupcakes two ways (gluten free)

Moist & delicious easy flourless cupcakes made with almond butter & banana. Add blueberries or chocolate chips for a healthy but decadent gluten-free treat.

Regular readers will know of my peanut-butter phobia. I usually buy almond butter as a replacement, but decided to have a go at making some myself, from whole raw almonds.

I used a high-powered blender, and within seconds, the almonds had been reduced to a fine powder, and after about 8 or 10 minutes (stopping a few times to scrape down and mix) we had almond butter! Crikey. Easy!

In praise of nut butters

Nut butters are a terrific source of healthy fats, vitamins and minerals, and there’s much more you can do with them than just spread them on crackers. I decided to have a go at making flourless cupcakes using almond butter & banana as the base. 

I threw a few more ingredients into the blender with my fresh almond butter, and whizzed up the lot to make a flourless cake batter. The blender made a smooth, creamy batter in a matter of moments. Result!

Of course, you could make these with ready-made almond butter, instead of making your own. You could even use peanut butter. (Bleeuurgh.)

Almond butter cupcakes

Once baked, these almond butter cupcakes had a rich, moist, tender interior and a delicious flavour. They were a big hit with adults and children alike. DH scoffed a couple and my daughter Kipper and her friends seemed pretty keen too.

I made two batches – one with added chocolate chips and a second with blueberries. Don’t use the blender to mix in the additions or they will be pulverised! Stir them in separately before spooning the mixture into the paper cases.

I sprinkled a few extra chocolate chips on the top on the top of the chocolate chip cupcakes, and a few extra blueberries on the top of the blueberry ones, just to be decadent. Why not, eh?

(For the avoidance of doubt, blueberries on the left above, and chocolate chips on the right.) 

I will be adding these almond butter cupcakes to my arsenal of gluten-free baking recipes, as well as the Passover recipe folder. Super-yum! 

The mixture made 7 cupcakes.

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📖 Recipe

Flourless almond butter cupcakes

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Moist & delicious easy flourless cupcakes made with almond butter & banana. Add blueberries or chocolate chips for a healthy but decadent gluten-free treat.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Cake, Snack

Cuisine Vegetarian

Servings 7 cupcakes

Calories 215 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 150 g whole almonds (or use same weight of almond butter & skip straight to step 3, below)
• 1 medium banana
• 1 egg
• 40 g brown sugar
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• 1 teaspoon vanilla
• 40 g chocolate chips + 20g for the tops OR
• 65 g blueberries + 20g for the tops

Instructions

 

• Preheat the oven to 180°C (350°F). Line a muffin tin with 6-8 paper cases.
• 150 g (5 2/7 oz) whole almonds
  Place the almonds into the blender jug and blend the almonds for 8-12 minutes, scraping down occasionally, to make almond butter.
• 1 medium banana, 1 egg, 40 g (⅙ cups) brown sugar, ½ tsp baking powder, ½ tsp cinnamon, 1 tsp vanilla
  Add the banana, egg, brown sugar, baking powder, cinnamon and vanilla to the almond butter in the blender jug and blend for a few seconds to combine to a smooth batter.
• 40 g (1⅖ + 2⅘ oz) chocolate chips + 20g for the tops , 65 g (2⅓ + 4⅔ oz) blueberries + 20g for the tops
  Pour into a bowl, add 40g (approx. 4 tbsp) chocolate chips OR 65g (approx. 5½ tbsp) blueberries, and mix in well.
• Divide the mixture between 6-8 muffin cases, and sprinkle the remaining chocolate chips or blueberries on the tops. Bake at 180°C (350°F) for 20-30 minutes, until risen and golden, and springy to the touch.
• Cool in the tins, then eat and enjoy!

Notes

Nutritional values are calculated for cupcakes made with chocolate chips. Values will be different if blueberries are used instead.

Nutrition

Nutrition Facts

Flourless almond butter cupcakes

Serving Size

 

1 cake

Amount per Serving

Calories

215

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

7

g

Cholesterol

 

23

mg

8

%

Sodium

 

41

mg

2

%

Potassium

 

260

mg

7

%

Carbohydrates

 

20

g

7

%

Fiber

 

3

g

13

%

Sugar

 

14

g

16

%

Protein

 

6

g

12

%

Vitamin A

 

45

IU

1

%

Vitamin C

 

1

mg

1

%

Calcium

 

91

mg

9

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword almonds, banana, blueberry, chocolate

Tried this recipe?Let us know how it was!

If you like these you might also enjoy these flourless fudge brownie cookies, or these delicious gluten-free chocolate chip almond cookies.

Also take a look at these gluten free brown butter chocolate chip friands from Tin and Thyme, or these allergy friendly muffins from Munchies and Munchkins.

I’m entering these lovely cakes into the following link-ups this month:
Treat Petite, organised by to Cakeyboi and The Baking Explorer, who also hosts this month. It is on the theme of ‘Let’s Get Fruity’, so the blueberry variation definitely qualifies!
We Should Cocoa, hosted by Kerry at Kerry Cooks and co-organised by Choclette at Tin and Thyme, which on the theme of cupcakes.
Tea Time Treats, organised (and hosted this month) by Karen at Lavender & Lovage and Jane at The Hedgecombers, which is after muffins, fairy cakes and cupcakes.

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