Tasty low-fat vegan banana cupcakes

1
Yumyum ^^ 0

"Low-fat & vegan, yet tasty? It's true! These moist, eggless, guilt-free cupcakes are seriously delicious, and it's quick to whip up a batch. This a great way to satisfy your sweet tooth without sabotaging your fitness goals - each one is only 100 calories! The secret to these cupcakes is the combination of banana puree and almond extract - divine!"

Ingredients

40 min 12 servings yields 12
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Grease and flour 12 muffin cups, or use paper liners.
  2. In a large mixing bowl, sift together the flours, baking soda, baking powder, salt and sugars. Set aside.
  3. In a smaller bowl, mash the bananas well, and then whisk in the rest of the ingredients (applesauce, soy milk, vanilla and almond extracts).
  4. Gently fold the wet ingredients into the dry, mixing just until incorporated. Very important to not overmix - small lumps are fine.
  5. Optional: At this point, you can also stir in some chocolate chips.
  6. Fill each muffin cup 2/3 full. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Remove to wire racks to cool completely before frosting.
You might also like

Reviews

Keeps well on the counter for 2-3 days, and also in the fridge for the next couple of days. :) Yay, first personal recipe ever and I would consider it a success!