AuthorJanella
Preheat your oven to 200°C (400°F/Gas 6). Grease a 12-hole muffin tin.
In a bowl, sift together the flours and baking powder, then add the chia seeds and sweetener and mix well.
In a separate bowl, combine the peanut or nut butter, oil, banana, eggs and almond milk. Mix the wet and dry ingredients together until just combined. Do not over-mix.
Spoon the mixture into the prepared tin, filling each muffin hole two-thirds full. Bake for 20 minutes or until golden.
Cool the cupcakes in the tin for 5 minutes, then turn out and cool on a wire rack. Store in an airtight container for up to 1 week or freeze for up to 3 months.
Ingredients
Directions
Preheat your oven to 200°C (400°F/Gas 6). Grease a 12-hole muffin tin.
In a bowl, sift together the flours and baking powder, then add the chia seeds and sweetener and mix well.
In a separate bowl, combine the peanut or nut butter, oil, banana, eggs and almond milk. Mix the wet and dry ingredients together until just combined. Do not over-mix.
Spoon the mixture into the prepared tin, filling each muffin hole two-thirds full. Bake for 20 minutes or until golden.
Cool the cupcakes in the tin for 5 minutes, then turn out and cool on a wire rack. Store in an airtight container for up to 1 week or freeze for up to 3 months.
