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Kids and Allergies Sweet treat Friday: Egg-free banana cupcakes

Submitted by on Friday, 26 September 2008 No Comment

This is another popular pick in our house that’s healthful enough that I sometimes let the guys get away with having it for breakfast. Like the banana pound cake I posted a few weeks back, it’s an incredibly flexible recipe that works well with two different flour combinations.

Changes I’ve made from the original are substituting eggs for a replacer (I’ve used Bob’s Red Mill and Ener-G), increasing the margarine and buttermilk and lowering the brown sugar. The sugar could probably go even lower if the bananas are dead ripe.

The recipe makes two dozen, which means it’s great for eating half and freezing half.

I’m not sure of the original recipe source. It’s another “my mom’s hand writing on an index card” deal.

Banana cupcakes

1/2 c. margarine, room temperature
1/3 c. sugar
1/3 c. brown sugar
2 eggs’ equivalent of egg replacer
1 tsp. vanilla
1 1/2 c. flour — I’ve used all white,;half white and half whole wheat; and half white and half graham
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. mashed bananas
3 tbl butter milk

Cream margarine and sugar. Add egg replacer and beat well. Add vanilla and buttermilk. Sift together — oh, who am I kidding, I never sift — the dry ingredients and add alternately with the bananas. Bake at 350 degrees for 20 to 25 minutes.

Copyright 2008 Debra Legg. All rights reserved.

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