Gluten-Free Vegan Serves 12
- 3 medium bananas overly ripe
- 1/4 cup brown coconut sugar
- 1 cup coconut flour
- 1/4 cup almond flour
- 2 Tbsp vegan butter
- 1/4 tsp sea salt
- 3/4 tsp baking soda
- 1/4 cup maple syrup
- 1 can chickpea fluid
- 1/2 tsp pure vanilla
- 2 Tbsp applesauce
- 1/3 cup pecans
Directions:
Preheat the oven to 325 degrees F. Line cupcake cups with the non-stick option of choice. Mash the bananas in a small bowl and set them aside. In a medium bowl, combine flour, salt, and baking soda. In a large bowl cream together sugar and butter. To the butter mixture add bananas and the rest of the wet ingredients. Mix until well combined and slowly add in the dry ingredients until the batter is fully combined. Pour the batter into the cupcake holders and top with pecans. Bake the muffins for 30-35 minutes or until a toothpick comes out clean.