Banana Cupcakes (GF)

Makes 12

Cupcakes

1/4 c unsweetened non-dairy milk + 1 t apple cider vinegar

1/3 c coconut oil

1/2 c sucanat (natural cane sugar)

3 ripe bananas

1 t vanilla extract

1.5 c oat flour (blend 1.75 c oats into flour)

1 t baking powder

1/2 t baking soda

1/4 t nutmeg

1/4 t salt

Icing

6 oz non-dairy chocolate chips, like Ghirardelli semi sweet

Preheat oven to 350’F and insert parchment liners into muffin pan.  Once the apple cider vinegar has curdled the milk, combine all ingredients in a blender or mixer and process until combined. Pour mix into cupcake cups and bake for 18 to 20 minutes.  Once the cupcakes are done, pour the chocolate chips into a microwave safe bowl (or double boiler) and heat in 30 second increments then stir until melted.  Drizzle icing over cupcakes.  Refrigerate leftovers.

This batter also works well for baked donuts, if you have a donut or donut hole pan.  Check the donuts after 12 minutes and the donut holes after 8 minutes.  Like the muffins, the result won’t be as fluffy as with processed white flour, but it’s much healthier and still delicious!