Chocolate banana cupcakes Recipe Gluten-free, dairy-free (casein-free) and hypotoxic
By: Cuisine l'Angélique
ORGANIC INGREDIENTS
- 1 box Golden Cake Mix Cuisine L’Angélique
- 1 large egg (55 g)
- 2 ripe bananas, mashed
- 100 g (1/2 cup) light olive oil
- 250 g (1 cup) plant-based milk substitute* of your choice
- 10 ml (2 tsp) vanilla extract
- pinch of nutmeg
- 80 g (1/2 cup) chocolate chips
* If you are not on a dairy-free diet, replacing the plant-based drink with cow's milk is an option.
PREPARATION
- Preheat the oven to 180 °C (350 °F).
- In a large bowl, combine all the ingredients (except for the chocolate chips).
- Beat with an electric mixer at medium speed for about 30 seconds to 1 minute, until the batter thickens. With a spoon, add the chocolate chips to the batter.
- Divide the batter into 15 paper-lined muffin molds.
- Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
- Remove from the muffin pan as soon as you take the muffins out of the oven. Cool on a rack.
Golden Cake Mix Cuisine L’Angélique can be used to make these delicious cupcakes.
VARIATION
Other muffins and recipes with this mix
No-egg version :
Replace the eggs using the chia egg substitute recipe and add 30 ml (2 tbsp) olive oil.