Chocolate and Banana Cupcakes (Eggless)
Did you know that bananas are a great source of potassium and can help improve digestion?
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Chocolate and Banana Cupcakes (Eggless)
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
-
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
-
In a separate bowl, mash the ripe bananas until smooth. Add the vegetable oil, maple syrup, vanilla extract, and almond milk. Mix well.
-
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chocolate chips.
-
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
-
Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
-
Once cooled, top with your favorite frosting or enjoy them plain.
-
Note: You can store these cupcakes in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 34g12%
- Sugars 22g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
