Super Moist Banana Cupcakes | Banana Muffins | No Egg No Milk No Butter Cake.
These Egg-Free Dairy-Free BANANA CUPCAKES are super moist and easy to make. They are perfect for breakfast, afternoon tea or any time of the day.Makes 12 cupcakes.
Ingredients
- 1 1/2 (175 g) Very Ripe Bananas, peeled
- 1/2 cup (100 g) Superfine (granulated) Sugar
- 1/2 cup (120 ml) Water, room temperature
- 1/3 cup (75 ml) Vegetable Oil
- 1 3/4 cup (245 g) All-Purpose Flour
- 1 1/2 tsp (6 g) Baking Powder
- 1/2 tsp (3 g) Baking Soda
- 1/4 tsp (2 g) Salt
- 1/2 tsp (2 g) Cinnamon Powder
Instructions
- Preheat oven to 350oF (180oC).
- In a bowl, add bananas. Mash bananas.
- To the same bowl, add sugar, Mix until well combined.Then, add water. Mix until sugar has dissolved.
- Add oil. Mix well.
- To the same bowl, sift flour, baking powder, baking soda, salt and cinnamon powder.Mix until dry flour is no longer visible. Do not over mix.
- Scoop batter into cupcake pan lined with cupcake liners. Fill until about 2/3 full.
- Bake in preheated oven, 350oF (180oC), middle position in oven, for 20 minutes or until toothpick comes out clean.
- Let cupcakes cool down in pan for about 10 minutes. Then, transfer to wire rack to cool completely.