ALLERGEN-FREE MINI CUPCAKES
Adapted from a cake recipe - for those needs allergy free indulgence! The recipe can be adapted in many ways; with cocoa powder to make a chocolate cupcake; add chocolate chips; add orange extract, etc....
Provided by TaDa3918
Categories Dessert
Time 35m
Yield 12 mini cupcakes, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 452.7, Fat 29.9, SaturatedFat 4, Sodium 206.3, Carbohydrate 47, Fiber 2.9, Sugar 32.5, Protein 1.7
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