Vegan banana-coco cupcakes

2 bananas
1 cup of almonds
2 cups of flour
1/4 cup of oil
1 cup of sugar
3/4 cups of water
1 tsp of tapioca flour
2 tsp of potato starch
1/2 cup of coco flakes
1 tsp of rising powder

Blend the banana with almonds.
In a bowl mix the flour, sugar and oil. In a cup mix the potato starch, tapioca flour and water. Add the the dough and stir.
Add the blended banana and the coco flakes. Finish by adding the rising powder.
Cook in a preheated oven at 180°C/360°F for 30 minutes.
Turn the heat down to 150°C/300°F and cook for 5 to 10 more minutes.
Take out and set on some wire racks to dry.
Serve cold or cool.


One Response to “Vegan banana-coco cupcakes”

  1. Courgette cupcakes, banana-coco vegan cupcake « Experiments in dessertarian cooking Says:

    […] content -Sandwich (spinach, vegetarian pâté, cucumber) -Courgette cupcake (vegan, bread based) -Banana-coco cupcake (vegan) or sweet courgette cupcakes -Mandarin slices -Kiwi slices -Carrot salad -Vegan tsatsiki […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: