These banana cupcakes get a double boost of flavor from a peanut butter frosting and peanut bits!
Serves: 14Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium
1⁄2 cup soy milk
1 cup sugar
3⁄4 cup canola oil
2 1⁄4 tsp. vanilla extract, divided
1 cup plus 1 Tbsp. sorghum flour, divided
1⁄4 cup potato starch
1⁄4 cup tapioca flour
1 tsp. xanthan gum
1 tsp. baking powder
1⁄2 tsp. salt
3 Tbsp. white vinegar
2⁄3 cup diced bananas
1⁄3 cup crushed peanuts
Preheat oven to 350°F.
In a large bowl, combine soy milk, sugar, oil, and 2 teaspoons vanilla extract. Whisk until blended. In a separate bowl, whisk together 1 cup sorghum flour, potato starch, tapioca flour, xanthan gum, baking powder, and salt. Gradually add flour mixture to wet ingredients, stirring until mixed. Add vinegar, 1 tablespoon at a time, mixing well between additions.
Combine diced bananas with 1 tablespoon sorghum flour in a small bowl. Stir to coat. Add bananas to batter, stirring to combine. Mix in crushed peanuts. Pour batter in greased or paper-lined muffin tins.
Bake 25 to 30 minutes, until lightly browned and firm. Cool completely.