If you mixed cupcakes, brownies, and bananas together, and magically made them gluten free, this is what you’d get.
Sometimes I really want something sweet to go with my afternoon coffee. But, even though I do love sugar, I really don’t need the extra gluten or oils. HOWEVER… today’s recipe is quite possibly the easiest, and quickest way to “gluten free super fudgy, no-oil-added” cupcakes. Seriously!
You’ll only need 3 ingredients, and you’ll have these little chocolatey goodies in your hand, in less than 30 minutes!
○ FUDGY BANANA CAKES ○
- Arrowhead Mills Gluten Free Chocolate Cake Mix
- 4 small bananas
- 2 teaspoons of vanilla extract
Preheat oven to 350°. Line 16 muffin tins with 2 cupcake liners each. In a large bowl, using a stick blender, mash bananas till liquefied. Add dry cake mix and vanilla. Stir well with a rubber spatula till fully mixed. Spoon mixture equally into liners. Bake 20 minutes, or until a toothpick inserted in the center of a cake comes out clean. Immediately remove from muffin tin and allow to cool on counter.
Now for the hard part: only eat one. I know! It’s pretty much impossible.
There’s a lot you can do with these little beauties, once they’re baked:
- Top them with whipped cream
- Drizzle real maple syrup over them & add pecans
- Split it in the middle and make a sliced-strawberry sandwich
- Drizzle warmed peanut butter over the top
The possibilities are endless!
So, what will YOU be making out of these little cakes?
I’d love to hear your suggestions!