I call these baby cakes only because they are too sweet to be called muffins. The ripe bananas, coconut oil, and agave nectar really make this mini cake sweet, sticky and delicious. This recipe is packed with fruit and is lovely for providing guests with their own little mini (virtuous) dessert. Did I mention they are also gluten-free, dairy-free and vegan? Win win win.
-1 cup gluten free rice flour
-1 cup almond flour
-1 tsp. baking soda
-1/4 teaspoon salt
-1 tsp. cinnamon
-3 ripe bananas
-1/2 cup agave nectar
-1/3 cup coconut oil
-1 tsp. vanilla extract
-1 cup blueberries
1. Place the flour, baking soda, salt and cinnamon in a large bowl and mix together.
2. Mash up the bananas in a medium bowl and mix in agave, coconut oil, and vanilla.
3. Mix the wet ingredients with the dry ingredients. Gently fold in the blueberries.
4. Pour batter into a greased muffin tray. Bake for 26 minutes at 350°, until a toothpick comes out clean. Allow to cool before removing from muffin tins.
Remember these babies contain a lot of fruit! Store them in the fridge so they will last longer.