Makes 12 cupcakes or muffins
1/4 C soy yogurt
2/3 C rice milk
1/4 C applesauce
1 ripe banana – mashed
1/4 C agave nectar or sweetener of choice
1 1/2 tsp vanilla extract (opt. – substitute half the amount for almond extract)
1 1/4 C all purpose flour
2 Tbsp Arrowroot powder (or corn starch, or potato starch)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 mashed banana 3 Tbsp maple syrup
or – vegan cream cheese mixed with agave nectar and coconut flour
In our house we love these so much we eat them without icing. Perhaps then they can be called muffins…
Preheat oven at 350 degrees F.
Mix all the wet ingredients in one large bowl, and dry in another. Fold the wet into the dry until well mixed, can have small lumps. Use a non-stick muffin pan, fill about 3/4 of the way. I like to fill them almost all the way to the top, they come out very big, but I love it like that, although in that case I only get 9 cupcakes.
Bake for 25 minutes, or until toothpick comes out clean. Allow to cool & remove from pan.
Eat alone or with icing of choice