Ingredients:
• Goglufree All-Purpose All-Purpose Flour: 300g
• Eggs: 4 large (or 5 small)
• Bananas (Berangan recommended): 300g
• Vegetable Oil or Melted Butter: 100g
• Plant-Based Milk or Dairy Milk: 100g
• Sugar: 60g
• Salt: 1/2 tsp
• Apple Cider Vinegar or Lemon Juice: 10g
• Walnuts: 50g
Topping:
• Walnuts (crushed): 30g
1️⃣ Prepare all the ingredients.(The following uses the old packaging, which has now been replaced with Goglufree All-Purpose Premix Flour.)
2️⃣ Mash the bananas and set aside.
3️⃣ Beat the eggs with a mixer on medium speed until foamy.
4️⃣ Gradually add sugar and continue beating until smooth.
5️⃣ Slowly pour in plant-based milk and oil while mixing.
.(The following uses the old packaging, which has now been replaced with Goglufree All-Purpose Premix Flour.)
6️⃣ Add flour, salt, and vinegar into the batter and mix at high speed until smooth.
7️⃣ Fold in mashed bananas and walnuts evenly with a spatula.
8️⃣ Fill cupcake liners up to 80% and sprinkle crushed walnuts on top.
9️⃣ Preheat the oven at 180°C for 10 minutes.
🔟 Bake at 180°C for 40 minutes (adjust timing based on your oven).
1️⃣1️⃣ Cool cupcakes on a wire rack.
1️⃣2️⃣ Best consumed within 2 days, or store in the fridge for up to 3-5 days.
🌿 Egg-Free Version:
Ingredients:
• Goglufree All-Purpose Flour: 300g
• Bananas (Berangan recommended): 300g
• Plant-Based Milk or Water: 280g
• Sugar: 60g
• Salt: 1/2 tsp
• Apple Cider Vinegar or Lemon Juice: 10g
• Walnuts: 50g
Topping:
• Walnuts (crushed): 30g
👩🍳 Steps:
1️⃣ Prepare all the ingredients.
2️⃣ Mash the bananas and set aside.
3️⃣ Mix dry ingredients: flour, salt, and sugar.
4️⃣ Add vinegar, plant-based milk, and oil, then mix until smooth.
5️⃣ Follow steps 7-12 from the Egg version.
🥚 Vegan Egg White Version (Aquafaba – Chickpea Water)
Ingredients:
• Goglufree All-Purpose Multipurpose Flour: 300g
• Aquafaba (Chickpea Water): 90g
• Bananas: 300g
• Plant-Based Milk or Water: 200g
• Sugar: 60g
• Salt: 1/2 tsp
• Apple Cider Vinegar or Lemon Juice: 10g
• Apple Cider Vinegar (for aquafaba foaming): 1/2 tsp
• Walnuts: 50g
Topping:
• Walnuts (crushed): 30g
👩🍳 Steps:
1️⃣ Whip 90g aquafaba with 1/2 tsp vinegar on medium speed. Gradually add sugar (60g) until stiff peaks form.
2️⃣ In a separate bowl, mix flour, salt, vinegar, plant-based milk, and oil. Beat until smooth.
3️⃣ Gently fold in the whipped aquafaba foam using a spatula in a clockwise motion.
4️⃣ Follow steps 7-12 from the egg version.
🛒 Click to Purchase Goglufree All-Purpose Multipurpose Flour:
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📌 Note: This product uses high-fiber natural grains. Once cooled, the cupcakes might firm up slightly, especially the outer layer. Before eating, simply steam or microwave to restore softness.
Enjoy your homemade gluten-free banana cupcakes! 🧁🌟