Low Sodium Vegan Banana Cupcakes

Total time47 min

Prep time20 min

Cook time22 min

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Ingredients

12 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the cupcakes

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground cinnamon
3 medium ripe bananas, mashed (about 1 cup)
½ cup organic cane sugar
¼ cup packed light brown sugar
⅓ cup vegan butter, melted and cooled
⅓ cup plant-based milk
1 tsp vanilla extract

For the frosting

½ cup vegan butter, softened
2 cups powdered sugar, sifted
2 tbsp plant-based milk
½ tsp vanilla extract
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

banana slices, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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