Ingredients
Scale
- 2 large bananas, exremely ripe
- 1/2C whole wheat pastry flour
- 1C all purpose flour
- 1T vanilla almond milk
- 1/4C agave nectar
- 1 tsp baking soda
- 1 large egg
- 1t salt
- 1/2C raisins
Instructions
- Preheat oven to 350 degrees and spray a cupcake tin with nonstick cooking spray (or line with cupcake liners).
- 2. In a large bowl, combine dry ingredients. Set aside.
- 3. In a medium sized bowl, mash 2 bananas until they become a liquid-like consistency. Combine egg and agave nectar. Then, poor liquid ingredients into dry ingredients and mix. You may need to add a little more almond milk or a another tablespoon of whole wheat pastry flour depending on the consistency.
- 4. Fill cupcake tins about 3/4 of the way and bake for 35 minutes (I filled 10 cupcakes). I would suggest checking your muffins after 25 minutes and rotating. Let cool for at least 15 minutes before removing, or you will have disaster.