Dessert

Gluten Free, Egg Free Banana Cupcakes is for Dessert.

Gluten Free, Egg Free Banana Cupcakes takes 20 minutes to prepare.

Gluten Free, Egg Free Banana Cupcakes takes 25 minutes to cook.

Gluten Free, Egg Free Banana Cupcakes makes 16 servings.

The ingredients for Gluten Free, Egg Free Banana Cupcakes are:

Betty Crocker Gluten Free Yellow Cake Mix, 1 box
Mashed bananas, 1 c
Butter or trans-fat-free margarine, 1/3 c melted
Milk, 1/3 c
Flax seed, ground, 3 T
Water, hot, 1/3 c
Vanilla, 2 tsp
Ground almonds, 1/2 c (optional)

Here is how you make Gluten Free, Egg Free Banana Cupcakes:

First, preheat oven to 350 F. In small bowl, mix flax seed with hot water, and allow it to sit while prepping other ingredients. Next, peel two medium bananas and mash them in a large bowl with a fork or egg masher. Pour in the cake mix, add the flax, milk, vanilla, and melted butter. Stir until well blended. Add almonds, if desired. Spoon into greased or lined muffin tins and bake for 20-24 minutes until slightly brown on top. Cool and enjoy. Makes 16.Number of Servings: 16Recipe submitted by SparkPeople user ELSIESCRAN.

The nutritional information for Gluten Free, Egg Free Banana Cupcakes is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 164.4

• Total Fat: 5.5 g
• Cholesterol: 0.3 mg
• Sodium: 183.8 mg
• Total Carbs: 27.7 g
• Dietary Fiber: 1.1 g
• Protein: 1.8 g

The dietary needs meet for Gluten Free, Egg Free Banana Cupcakes is Gluten Free