Blueberry Cupcakes
I used to make the most delicious blueberry vegan muffins, which Caleb used to adore as a baby, but I have struggled to make them gluten free. I am still working on it, but in the meantime I have made these, which are more like cupcakes than muffins, and whilst they go a bit dry after the first day, initially they are delicious, and enjoyed by all the family. You can make them with chocolate chips too. I use these as they are sweetened with coconut sugar.
Makes about 16 cakes when baked in muffin cases, 24 if in smaller cupcake cases.
Ingredients:
2 1/2 cups of Dove’s Farm gluten free self raising flour
1/4 cup of gram flour
1-2 tsp ground cinnamon (depending on how much you like it)
1/2 tsp ground nutmeg
2 ripe bananas
1/2 cup extra virgin olive oil
1 1/2 cups dairy free milk
1/2 cup maple syrup
2 cups of frozen organic blueberries
Method:
Preheat the oven to 180C/160C Fan.
Mix the dry ingredients into a bowl.
Mash the bananas + mix in the other wet ingredients.
Gently combine the wet ingredients in with the dry.
Carefully mix through the blueberries, so you don’t smash them up too much.
Put into cases and bake for 20-35 minutes (depending on what size you went for), until going golden and springing back when pressed.
Tag me @rochelle.a.hubbard on Instagram if you make them! I’d love to see your bakes. You can also join me on Telegram here.