Allergen-Free Mini Cupcakes
Ready In: 35 mins
Serves: 2-4
Yields: 12 mini cupcakes
Ingredients
- 1 cup gluten-free flour
- 1 teaspoon baking powder
- 1⁄4 cup sugar
- 1 banana
- 1⁄4 cup olive oil
- 1⁄2 cup rice milk
- 1 teaspoon vanilla extract
- 1 tablespoon flax seed
- 3 tablespoons water
Directions
- Blend flaxseed with water until smooth, set aside.
- Once flaxseed is thicken, add banana and blend until smooth.
- Preheat the oven to 180C/350°F.
- Sift all purpose gluten free flour with baking powder in a mixing bowl
- Add sugar, olive oil and rice milk.
- Add blended flaxseed & banana
- Add Vanilla Extract.
- Set the mixer to low and beat until everything combined.
- Set the mixer to medium and beat for about one minute.
- Bake for 20-25 minutes.
- Frosting as desired.
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