Ingredients for Allergen Free Mini Cupcakes
- 1 ½ cups gluten-free all-purpose 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
- 1 tablespoon flaxseed meal
- 3 tablespoons water
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How to Make Allergen Free Mini Cupcakes
- Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water in a small bowl. Let sit for 5 minutes to thicken.
- Once the flaxseed mixture has thickened, add 1 ripe medium banana and blend until completely smooth.
- Preheat your oven to 180°C (350°F). Line a mini muffin tin with paper liners.
- In a large mixing bowl, sift together 1 ½ cups gluten-free all-purpose flour and 2 teaspoons baking powder.
- Add ½ cup granulated sugar, ¼ cup olive oil, and ½ cup rice milk to the dry ingredients.
- Gently fold in the blended flaxseed and banana mixture.
- Stir in 1 teaspoon vanilla extract.
- Using a low speed mixer, beat the batter until all ingredients are just combined.
- Increase the mixer speed to medium and beat for about 1 minute, or until the batter is smooth.
- Fill each mini muffin cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Frost with your favorite allergen-free frosting!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
130g
Fat
20g
Carbs
15g
