Allergen-Free Mini Cupcakes - cooking recipe

Ingredients

1 cup gluten-free flour
1 teaspoon baking powder
1/4 cup sugar
1 banana
1/4 cup olive oil
1/2 cup rice milk
1 teaspoon vanilla extract
1 tablespoon flax seed
3 tablespoons water

Preparation

Blend flaxseed with water until smooth, set aside.
Once flaxseed is thicken, add banana and blend until smooth.
Preheat the oven to 180C/350\u00b0F.
Sift all purpose gluten free flour with baking powder in a mixing bowl
Add sugar, olive oil and rice milk.
Add blended flaxseed & banana
Add Vanilla Extract.
Set the mixer to low and beat until everything combined.
Set the mixer to medium and beat for about one minute.
Bake for 20-25 minutes.
Frosting as desired.