Serves: 5
Total Calories: 634
Yield: 12 Cupcakes

CUPCAKES
1/2 cup canola oil
1 cup honey
3 teaspoons Ener-G Egg Replacer mixed with 4 Tbsp enriched oat or rice milk
1 cup mashed banana
1 teaspoon vanilla extract
1 cup oat flour
1 cup barley flour
1/2 teaspoon baking soda
3 teaspoons double acting baking powder
1/4 teaspoon salt
1/2 cup oat or enriched rice milk
VANILLA FROSTING
1/4 cup vegetable shortening
1/4 cup honey
1 teaspoon vanilla extract
2 tablespoons oat or enriched rice milk
2/3 cup "Better Than Milk" rice powder

Preheat oven to 350 degrees. Line muffin pans with 12 liners. Combine canola oil and honey in a large bowl. Beat until smooth. Add egg replacer, banana, and vanilla extract. Combine oat flour, barley flour, baking soda, baking powder, and salt. Alternating, add flour mixture and rice/oat milk to bowl. Beat until fully mixed. Pour into muffin pan. Bake for 25 minutes. Cupcakes are done when they’ve become a lovely golden color on top, and they bounce back when pressed. Let cool well before removing from pan. Loosen with a knife if necessary. Eat plain or frosted. To make the frosting, combine vegetable shortening with honey using an electric mixer. Add vanilla extract and rice/oat milk. Mix. Then add Better Than Milk Powder and beat until fluffy. Frost cupcakes with a butter knife.

Note: You can also make this into a layer cake by using two round 8-inch pans and doubling the frosting.

Nutritional Facts:

Serves: 5
Total Calories: 634
Calories from Fat: 289

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Banana Cupcakes