A cold, blustery day and some ripe bananas called for a quick batch of banana cupcakes.
1¼ cups all-purpose flour
¾ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
1/3 cup sunflower oil
2/3 cup unsweetened non-dairy milk (such as refrigerated coconut beverage)
½ cup ripe bananas, mashed (about 2 large)
1½ tsp pure vanilla extract
Preheat the oven to 350° and line a 12-count muffin tray with premium liners.
Add the dry ingredients into a large bowl, whisk together.
In a small bowl, whisk the wet ingredients together.
Add the wet to the dry and whisk till just combined, some small lumps are OK to leave.
Divide between the cups.
Bake for 20 minutes and check with a toothpick.
Let cool for a few minutes, then transfer to a cooling rack.
Decorate as desired. A simple vanilla frosting works best.
Makes 12 cupcakes.