| Servings | Prep Time | Cook Time |
| 18 | 15minutes | 25minutes |
| Servings | Prep Time |
| 18 | 15minutes |
| Cook Time |
| 25minutes |
Ingredients
- 1 cup rice flour
- 1⁄2 cup sorghum flour
- 1⁄4 cup tapioca starch
- 1⁄4 cup cornstarch
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon cocoa powder
- 4 mashed banana (ripe)
- 1⁄4 cup soy butter (I used WowButter)
- 1⁄4 cup unsweetened applesauce
- 1⁄2 cup oil
- 1⁄3 cup soy milk
- 1⁄2 cup honey (or agave nectar for pure vegan)
- 1 teaspoon vanilla extract
- 1⁄2 cup dairy-free chocolate chips (I used Enjoy Life)
Servings:
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Ingredients
Servings:
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Instructions
- Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
- Combine all dry ingredients in a large mixing bowl (flours, starches, baking soda, baking powder, xanthan gum, salt and cocoa powder.
- In a separate bowl, mix all wet ingredients together (banana, soy butter, applesauce, oil, soy milk, honey, vanilla). I used a potato masher to mix it all up, but you can also use a food processor or blender if you prefer.
- Add the wet ingredients to the dry ingredients and stir well. Add the chocolate chips once the batter is well mixed.
- Use an ice cream scoop to scoop batter into the prepared cupcake pan (approximately 1/3 cup).
- Bake for 20-25 minutes, or until toothpick inserted in centre of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
Recipe Notes
If you cannot tolerate soy, use your preferred nut butter and dairy-free milk alternative.
