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Allergen-Free Mini Cupcakes

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“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....”
READY IN:
35mins
SERVES:
2-4
YIELD:
12 mini cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend flaxseed with water until smooth, set aside.
  2. Once flaxseed is thicken, add banana and blend until smooth.
  3. Preheat the oven to 180C/350°F.
  4. Sift all purpose gluten free flour with baking powder in a mixing bowl
  5. Add sugar, olive oil and rice milk.
  6. Add blended flaxseed & banana
  7. Add Vanilla Extract.
  8. Set the mixer to low and beat until everything combined.
  9. Set the mixer to medium and beat for about one minute.
  10. Bake for 20-25 minutes.
  11. Frosting as desired.

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