Gluten Free, Egg Free Banana Cupcakes

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 164.4
  • Total Fat: 5.5 g
  • Cholesterol: 0.3 mg
  • Sodium: 183.8 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.8 g

View full nutritional breakdown of Gluten Free, Egg Free Banana Cupcakes calories by ingredient


Introduction

This recipe is just a slight variation on the banana cupcake recipe on the Betty Crocker website under the gluten-free recipes. This recipe is just a slight variation on the banana cupcake recipe on the Betty Crocker website under the gluten-free recipes.
Number of Servings: 16

Ingredients

    Betty Crocker Gluten Free Yellow Cake Mix, 1 box
    Mashed bananas, 1 c
    Butter or trans-fat-free margarine, 1/3 c melted
    Milk, 1/3 c
    Flax seed, ground, 3 T
    Water, hot, 1/3 c
    Vanilla, 2 tsp
    Ground almonds, 1/2 c (optional)

Directions

First, preheat oven to 350 F. In small bowl, mix flax seed with hot water, and allow it to sit while prepping other ingredients. Next, peel two medium bananas and mash them in a large bowl with a fork or egg masher. Pour in the cake mix, add the flax, milk, vanilla, and melted butter. Stir until well blended. Add almonds, if desired. Spoon into greased or lined muffin tins and bake for 20-24 minutes until slightly brown on top. Cool and enjoy. Makes 16.

Number of Servings: 16

Recipe submitted by SparkPeople user ELSIESCRAN.