... over-ripe bananas. Don't throw them out! Experiment with this recipe! If you don't have chocolate chips, try adding some nuts or dried fruit - your cupcakes are sure to turn out delicious!
- 1 Cup non-dairy milk
- 1 Teaspoon Apple Cider Vinegar
- 1 1/2 Over-ripe Bananas, Mashed
- 1/4 Cup Coconut Oil
- 1 Teaspoon Vanilla Extract
Dry Ingredients:
- 2 Cups Whole Wheat Pastry Flour
- 1 Cup White Sugar
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Vegan Chocolate Chips
Procedure:
- Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
- In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
- In a large bowl, whisk together the dry ingredients and make a well in the center.
- To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
- Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minutes.