Prep: 30 mins + cooling time

Cook: 15-20 mins

Yields: 12 cupcakes

These seriously moist and delicious banana cupcakes make the perfect mid-morning or afternoon treat for people following a Low FODMAP, SIBO or gluten free diet. Note: the lemon frosting can be omitted if you would prefer the cupcake on its own or to keep it dairy free.

Moist Banana Cup Cakes With Lemon Frosting Recipe 786x1048



  • 4 free range eggs
  • 1.5 cups mashed banana (3-4 bananas)
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted plus extra for greasing
  • 1 cup almond flour
  • 1/2 cup shredded coconut
  • 1 tsp ground cinnamon
  • 1 tsp vanilla
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup walnuts


  • 4 oz lactose-free cream cheese
  • 2.5 oz butter, softened
  • 2 cups icing sugar, sifted
  • 2 tsp grated lemon zest
  • 1 tbs lemon juice
  • 1 tsp cinnamon
  • 1 banana, thinly sliced



  • Pre-heat your oven to 350F.
  • Prepare a 12-cup muffin pan by lining the tins with muffin cases. Set aside.
  • Place the eggs, banana, maple syrup and coconut oil in a large bowl. Mix to combine.
  • Stir in the almond flour, shredded coconut, cinnamon, vanilla, baking soda, baking powder and salt. Mix until well combined.
  • Chop the walnuts to a consistency you like, then stir into the batter.
  • Pour the batter into the prepared muffin cases, smoothing the tops so they can be frosted easily.
  • Bake for 15-20 minutes. To test if the muffins are cooked, insert a skewer into the center of the muffin. If it comes away clean, they are cooked.
  • Remove from the oven and allow to cool for a few minutes in the pan before removing and cooling on a wire rack.


  • While the cupcakes cool, make the frosting. Beat the cream cheese, butter and icing sugar together until fluffy and has lightened in colour. Add the lemon zest and juice and beat until well combined.
  • Place the frosting in an icing bag and pipe over the top of your muffins.
  • Dust with the extra cinnamon and place a slice of banana into the top of the frosting.


  • These are at their best on the day they are made, but can be refrigerated in an airtight container for 2-3 days if not eaten on the day they are made.

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6 thoughts on “Moist Banana Cupcakes with Lemon Frosting”

  1. I had run out of eggs, so I used chia seed eggs (4 tbsp of chia seeds and 10 tbsp of water) as replacement and it worked well. I used dairy free cream cheese in the icing and ended up needing a lot more icing sugar to try and thicken it. Still couldn’t pipe it but spooned it on and then froze it. Next time I will make the icing without the butter (I used nuttalex) and see if I then don’t need to add additional icing sugar. I used pure icing sugar instead of icing mixture (has corn flour added). That could also make a difference too. Definitely will be making this recipe again.

    1. I’m sure it could be, although I haven’t tried it yet. You could put it into a loaf pan and keep an eye on it. Once a skewer comes out clean you’ll know it’s cooked. Let me know how it goes!

  2. Hi! Thanks so much for this recipe. Sometimes I feel like I can hardly eat anything but these are so good and don’t hurt my tummy 😃. The first time , I thought they were too moist but after I put them in the fridge for a while they were all better. I made them again another time with coconut flour instead of almond, and it made them much less moist , more like a “normal” muffin. Thanks again , love them so much !!

    1. Rebecca Coomes

      Hi Kim
      Simple sugar is absorbed quickly in the small intestine so is often well tolerated by SIBO patients. Plain sugar is allowed on the Low FODMAP Diet, which this recipe is suitable for. However, if you are unsure as to how your body will tolerate sugar, please test a small amount first.

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