Allergen-Free Mini Cupcakes Recipe

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Allergen-Free Mini Cupcakes
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Ingredients
9
Count
Nutrition
171
Calories
Total time
35
Minutes
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Ingredients:

  • 1/4 cup sugar
  • 1/4 cup olive oil
  • 1/2 cup rice milk
  • 1 tbsp flax seed
  • 3 tbsp water

Directions:

  1. Blend flaxseed with water until smooth, set aside.
  2. Once flaxseed is thicken, add banana and blend until smooth.
  3. Preheat the oven to 180C/350°F.
  4. Sift all purpose gluten free flour with baking powder in a mixing bowl
  5. Add sugar, olive oil and rice milk.
  6. Add blended flaxseed & banana
  7. Add Vanilla Extract.
  8. Set the mixer to low and beat until everything combined.
  9. Set the mixer to medium and beat for about one minute.
  10. Bake for 20-25 minutes.
  11. Frosting as desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 170.9 Kcal (716 kJ)
Calories from fat 78.76 Kcal
% Daily Value*
Total Fat 8.75g 13%
Cholesterol 1.76mg 1%
Sodium 18.78mg 1%
Potassium 152.3mg 3%
Total Carbs 22.4g 7%
Sugars 5.55g 22%
Dietary Fiber 2.45g 10%
Protein 2.46g 5%
Vitamin C 1.5mg 3%
Iron 0.1mg 0%
Calcium 49.8mg 5%
Amount Per 100 g
Calories 213.51 Kcal (894 kJ)
Calories from fat 98.4 Kcal
% Daily Value*
Total Fat 10.93g 13%
Cholesterol 2.2mg 1%
Sodium 23.46mg 1%
Potassium 190.27mg 3%
Total Carbs 27.99g 7%
Sugars 6.93g 22%
Dietary Fiber 3.07g 10%
Protein 3.07g 5%
Vitamin C 1.9mg 3%
Iron 0.1mg 0%
Calcium 62.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • good source of fiber

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