Carrot Banana Cupcakes (vegan and gluten free)

1 Sep

Well, folks… I have some news. I went to the doctor and have to do another elimination diet to see why I am still so sick. What am I eliminating? Eggs, dairy, potatoes, tomatoes, peppers, eggplant…. I cried. For an hour. It’s a huge change, and of course happens right in the middle of me discovering my new passion.

That being said, it’s all for the greater good. Hopefully I will figure out what is making me sick! I’m not letting this get me down. I am going to attempt some gluten free/vegan (egg & dairy free) baking.

Now, I was going to use an egg replacer- but here’s where things get tricky. All of the egg replacers I found have potato starch- and of course I can’t have potatoes! This recipe has applesauce and a banana to replace the egg. I tried the finished product when it was still warm, and it was good- but a little gooey. I think it will be better tomorrow. I will let you know!

Whatcha Need:

Preheat oven to 350

¼ c sorghum
¼ c tapioca
½ c brown rice
¼ c white rice
¾ tsp xanthan gum
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
1 c sugar
2/3 c applesauce
¼ c soy milk
½ c vegetable oil
1 mashed banana
1 tsp vanilla
1 c grated carrots
2/3 c chopped walnuts

Wisk together all of your dry ingredients into a large bowl. Make sure everything is combined. Then, with your hand-held mixer add the sugar, applesauce, milk, vegetable oil, banana, and vanilla until everything is blended. Stir in the carrots and walnuts.

Fill cupcake liners 2/3 full and pop ‘em in the oven for 21-24 minutes.

Let cool and frost. These would be delicious with cream cheese frosting, but I couldn’t find vegan cream cheese today so I made a dairy free buttercream.

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