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PP banana cupcakes

4591

Kitchen American

Calorie content 242.6 kcal

Portions 8 port.

Cooking time 50 minutes

Proteins * 8.1 gr.

Fats * 9.6 gr.

Carbohydrates* 55.9 g

Content

For banana cupcakes, we will use rice flour, sugar substitute and olive oil - this set of products will allow us to prepare light cupcakes for those who follow a healthy diet or are on a gluten-free diet. You choose the amount and type of sweetener to your taste, not forgetting that the bananas that we use when kneading the dough add sweetness to it.

Ingredients

Banana 2 pcs. Olive oil 2 tbsp Vanillin 1 pinch Honey 3 tbsp Baking powder 1 tbsp Egg 2 pcs. Rice flour white 250 g

Cooking process

Break eggs at room temperature into a bowl and beat them with a whisk until light foam forms. Then add honey and beat again for 2-3 minutes. Then add olive oil to the egg mass and mix well with a whisk.

Add bananas to the egg mixture, knead them with a fork. If you want the dough to be homogeneous and not feel the texture of bananas, grind them with a blender in puree.

Then sift flour into the dough, add baking powder and vanillin. If you don't have rice flour, you can use any gluten-free one.

Using a whisk, knead a homogeneous, smooth dough without lumps. Grease the baking dishes with vegetable oil, spread the dough, filling the baking dish by 2/3, since the cupcakes will rise well during the baking process. We put the cupcakes to bake in an oven preheated to 170 degrees for 25-30 minutes.

Remove the finished cupcakes from the oven and leave for 5-10 minutes to cool. Then we take them out of the mold and put them on a dish. Let the cupcakes cool to room temperature, then serve them on the table. Bon Appetit!