Banana Cupcakes with Peanut Butter Frosting (Gluten-free)

• 3 cups Brown Rice Flour
• 1- 1/2 teaspoon Baking Powder
• 3/4 teaspoons Baking Soda
• 3/4 teaspoons Sea Salt
• 3/4 cups Olive Oil
• 3 whole Eggs
• 1 cup Honey
• 1- 1/2 teaspoon Vanilla
• 6 Tablespoons Coconut Milk
• 3 whole Very Ripe Bananas, Mashed
• Optional Add-ins, Such As Walnuts, Chocolate Chips, Coconut
• 1/2 cups Peanut Butter
• 1/2 cups Palm Shortening
• 1/4 cups Honey
• 18 teaspoons Stevia
• 18 teaspoons Sea Salt
• 1/4 cups Shaved Chocolate
• 1 whole Banana, Cut Into Thin Slices
• 1/4 cups Walnuts, Chopped
• 1/4 cups Coconut Flakes

1. For the cupcakes: Preheat oven to 375 degrees F and prepare muffin tins.
2. In a medium-sized bowl, whisk together the dry ingredients.
3. Using a stand mixer, beat oil and eggs until combined.
4. Add the honey, vanilla, and coconut milk, and mix until combined.
5. Add the bananas, along with the mix of dry ingredients and mix well.
6. Add any extra add-ins and mix by hand until theyre fully incorporated.
7. For standard-sized cupcakes, fill muffin tins 3/4 full and bake for 1518 minutes, or until an inserted toothpick comes out clean.
8. After baking, remove from oven and let cool on a wire rack.
9. Frost with peanut-butter frosting and sprinkle with toppings, if desired.
10. For the frosting: To the bowl of a food processor, add the peanut butter and shortening and blend until combined.
11. Add the honey, stevia, and salt, and blend again until the frosting is fluffy.

brown rice flour, baking powder, baking soda, salt, olive oil, eggs, honey, vanilla, coconut milk, bananas, walnuts, peanut butter, shortening, honey, stevia, salt, chocolate, banana, walnuts, coconut flakes

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/banana-cupcakes-with-peanut-butter-frosting-gluten-free/ (may not work)