Super easy to make and my kids love these.
Refined sugar free, dairy free and the added almond flour makes them more nutritious. If you make them let me know how they come out!
Makes 13 cupcakes
Ingredients:
1 cup Whole wheat pastry flour
1/2 cup Almond flour 1 cup Mashed ripe Bananas (about 2-3) 1/2 cup Coconut sugar 1/4 cup Maple syrup 1/2 cup Olive oil 1 Egg 1 1/2 tsp Baking powder 1/2 tsp Baking soda 1 tsp Cinnamon 1/4 tsp Salt 1/2 Lemon (optional)
Step by step:
Measure all the dry ingredients, I do this right in the sifter over a bowl. Especially when using baking soda you should not skip sifting your dry ingredients, nothing worse than biting into a baking soda clump.
In a separate bowl mix the egg, oil, coconut sugar and maple syrup.
Mash the banana. It usually ends up being 2 large or 3 smaller. I have found that mashing them rather than blending them improves the consistency, the time I blended them the cake ended up being heavier. It will also ruin the texture if you add extra banana, if you want a lighter texture its best to just stick to the 1 cup and not try to add extra.
Pour the lemon juice into the mashed bananas. This is optional, I don't like seeing the bananas turn brown and think the acidity helps it, however you can easily omit this.
Measure a cup of the mashed banana and pour into the wet ingredients. Mix together.
Mix the wet ingredients into the dry. Mix together but DO NOT over mix, this is a common mistake which will result in a gummy texture.
This is what the batter texture should look like-again, don't over mix.
Fill the cupcake molds. They should not be filled all the way to the top, you risk them getting over browned without them cooking through. Bake at 350 F for about 24 minutes or until a knife inserted in the center comes out clean. Let them cool for a few minutes before removing them.
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