Ingredients
4 ripe bananas
1/3 cup coconut oil, warmed until liquid
3/4 cup demerara or raw sugar
1/4 cup rice milk
1 teaspoon apple cider vinegar
2 teaspoons pure vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cups unbleached all-purpose flour
1/2 cup whole wheat flour
Approximately 1/3 cup of strawberry preserves
Preparation
Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 12 paper baking cups
Toss the bananas into a mixing bowl and mash them with a mixer. Add the sugar and oil and mix well. Incorporate the rice milk, apple cider vinegar, and vanilla extract.
Preparation
Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 12 paper baking cups
Toss the bananas into a mixing bowl and mash them with a mixer. Add the sugar and oil and mix well. Incorporate the rice milk, apple cider vinegar, and vanilla extract.
Add the baking powder, baking soda, and salt. Mix well. Add the flours, taking care not to overmix.
Portion out the batter into the pre-lined muffin pan, filling each cup only one-quarter of the way full.
Scoop a spoonful of strawberry preserves into the center of each cupcake and fill the cups with the remaining batter.
Bake for 18-20 minutes or until a skewer inserted in the center of a cupcake comes out (relatively) clean.
No comments:
Post a Comment