Eggless Dairy-Free Banana Coconut Milk Cupcakes
These banana coconut-milk cupcakes use ripe mashed banana, coconut milk, flour and baking powder. The batter has no eggs, dairy or added granulated sugar; the video also shows an optional shredded-coconut topping.
Ingredients
- 3/4 cup (135 g) Banana, mashed (1 Large Ripe Banana)
- 3/4 cup (180 ml) Coconut Milk
- 1 cup (140 g) All-Purpose Flour
- 1 ½ tsp (6 g) Baking Powder
- Unsweetened shredded coconut optional, sprinkle on top before baking as shown in the video
Instructions
- Preheat oven to 350oF (180oC).
- Line a standard 6 cups cupcake pan with non-stick paper liners. Set aside.
- Mash banana with a fork. Then, transfer to a bowl.
- Add coconut milk to bowl and mix well.
- Sift in flour and baking powder. Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Spoon batter into cupcake liner until 2/3 full.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.