Eosinophilic Esophagitis Friendly Vegan Banana Cupcakes
Total time47 min
Prep time20 min
Cook time22 min
5.0(11)
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Learn more →Ingredients
12 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cupcakes
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 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
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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