These yummy little cakes are made with all organic fruit and other wonderful goodness. I am still considering ways to make them even more gym fuel conscious, but for now, here is the recipe!
1 1/2 Cup Whole Wheat Flour
1/2 Cup White Rice Flour (To try something new with the cake consistency)
1/2 Cup Sorghum Flour (I add this for a boost to dietary fiber, protein, and iron)
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
2/3 cup vegan cooking butter sticks
3/4 cup white sugar
1/2 cup honey
2 egg substitutes (Flaxseed blend)
1 tsp vanilla
1/4 cup unsweetened vanilla almond milk
3 ripe bananas
2 apples – peeled cored and shredded (I ran them through the juicer and added them back to the wet mixture)
Preheat oven to 375 degrees F. Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda and powder, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, combine the vegan butter, honey and sugar until light and fluffy. Beat in the egg substitute, then stir in the vanilla, which I add to the almond milk before pouring it in. Beat in the flour mixture slowly, mixing just until incorporated. Fold in the mashed bananas and shredded apples – I add the apple juice last because I don’t always add the full amount – I eyeball it until the batter is how I like it. Fill each muffin cup half full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
I do not add any frosting, but I do warm them up slightly and spread a little mascarpone on them in the morning with tea or coffee. It is an excellent dessert or morning treat!
And that is pretty much it!
Note: If you make changes or find something really cool to use as a substitution, I would love to hear about it, so feel free to leave any questions or comments below!