These moist and delicious banana cupcakes are easy to make with the added bonus if being gluten, dairy and refined sugar free. They make a yummy lunch-box snack or an excellent treat for adults and kiddies alike.
- 3 x Large Very Ripe Bananas
- 150g Extra Virgin Cold Pressed Coconut Oil
- 2 x tablespoons of maple syrup or coconut syrup (optional)
- 2 x Eggs
- 1 x teaspoon of vanilla essence
- 2 x teaspoons of cinnamon
- 110g Almond Meal
- 220g Plain Gluten Free Flour Blend
- 2 x teaspoons of baking powder
Preheat oven to 180°c or 160°c for fan forced. Prepare a cupcake with 20 places or 2 x 12 place tins with 20 cupcake holders.
Peel the ripe bananas and put them into a large bowl. Mash them with a fork until they resemble a batter with some bumps. Add your sweetner if using and stir. Melt the coconut oil over medium heat for around 30 seconds in a saucepan, and add to the mixture. Add the 2 eggs and using beaters or a wooden spoon, combine well. Add the vanilla essence and combine.
To the wet mixture, sift in the flour and baking powder. Then add the almond meal and cinnamon. Combine well.
Pour batter into 20 cupcake holders and cook in oven for 25-30 minutes. They are ready when they spring back from the touch and are browned on top. Allow to cool and serve.
Makes approx. 20 cupcakes.
Hints: If making nut free, simply leave out the almond meal and replace with gluten free flour.
By Mindy Bridgeman