320 g gluten-free flour
¾ teaspoon baking soda
½ teaspoon salt
230 g overripe bananas
150 g dark brown sugar
135 g sugar
1 ½ teaspoons cinnamon
1 teaspoon vanilla extract
1 tablespoon spiced rum
3 eggs
160 ml peanut oil
300 g canned crush pineapple in juice
55 g toasted pecan pieces
Line 24 cavities of muffin tins with cupcake papers. Preheat oven to 350 F.
Combine the flour, baking soda, and salt in a large bowl and stir to combine. Set aside.
Put the bananas, sugars, cinnamon, vanilla extract, rum, and eggs in a food processor. Pulse until the bananas are almost completely chopped. With the food processor running continuously, slowly add the oil.
Pour the emulsified banana mixture into the flour mixture. Stir to combine. Fold in the pineapple and pecans.
Divide the batter among the prepared muffin tins. Bake for 25-28 minutes.
Once the cupcakes have cooled, frost with cream cheese frosting. Refrigerate.