Banana Cupcakes
Guys, common, give me cake, cupcakes or muffins and I will marry you instantly. Why, they are light, fluffy and so moist. Plus, they never make me feel heavy or mis-nourished as raw treats (although so tasty) do because they are large and more commonly balanced in carbs, protein and fats vs mouth watering, but completely a raw fat bomb. So here you have it, the first super easy and delectable muffin to my site… which is… the hearty banana cupcake.
Oh and, FYI, add your favourite nut butter and some banana slices to your warm cupcakes upon serving and I will have you going BANANA’s for dayZZZZ.
Ingredients:
130g egg whites (4 eggs)
360g bananas (peeled weight)
4 egg yolks
1/4 cup ghee, butter, olive oil or coconut oil, melted
1 tbsp mylk (or water)
2 tsp vanilla essence
1/4-1/3 cup coconut sugar
2/3 cup buckwheat flour
2/3 cup brown rice flour
1/2 tsp bi-carb soda
1 tsp baking powder
Instructions:
Preheat oven to 200ºC and line a muffin tin.
In a bowl, whisk egg whites until soft peaks form. Set aside.
In another bowl mash the wet ingredients, sift in the dry ingredients and combine.
Fold the eggs whites into the banana mixture until just combine.
Spoon mixture into your muffin tin and bake for 15-20 minutes or until a skewer comes out clean.
