These cupcakes use mashed banana instead of egg. They're super moist and wheat-free. Great for wheat free birthday celebrations.
From The healthy chef
1 1/2 cups almond meal 1 tsp baking powder 1/4 cup cocoa 3/4 banana, mashed 1/4 cup milk of your choice (I use rice) 1/4 cup oil of your choice (I use olive or sunflower) 3 tsp vanilla extract 3 tbsp liquid sweetner of your choice, such as honey, maple syrup (or a 1/4 cup of rapadura/sugar)
Combine dry ingredients Combine wet ingredients Combine all ingredients Place into 12 patty pans Bake at 160 C for 25 minutes. They're cooked when the centre raises up. Better to take them out of the oven earlier rather than later.
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