Allergen Free Mini Cupcakes Recipe

Ingredients for Allergen Free Mini Cupcakes

• Gluten Free Flour
• 2 teaspoons baking powder
• ½ cup granulated sugar
• 1 ripe medium banana
• ¼ cup olive oil
• ½ cup rice milk
• 1 teaspoon vanilla extract
• Flax Seed
• 3 tablespoons water

How to Make Allergen Free Mini Cupcakes

1. Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water in a small bowl. Let sit for 5 minutes to thicken.
2. Once the flaxseed mixture has thickened, add 1 ripe medium banana and blend until completely smooth.
3. Preheat your oven to 180°C (350°F). Line a mini muffin tin with paper liners.
4. In a large mixing bowl, sift together 1 ½ cups gluten-free all-purpose flour and 2 teaspoons baking powder.
5. Add ½ cup granulated sugar, ¼ cup olive oil, and ½ cup rice milk to the dry ingredients.
6. Gently fold in the blended flaxseed and banana mixture.
7. Stir in 1 teaspoon vanilla extract.
8. Using a low speed mixer, beat the batter until all ingredients are just combined.
9. Increase the mixer speed to medium and beat for about 1 minute, or until the batter is smooth.
10. Fill each mini muffin cup about ¾ full.
11. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
12. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
13. Frost with your favorite allergen-free frosting!