Great for kids birthday parties!
- 1/2 cup vegan butter (Earth Balance brand)
- 1 2/3 cups gluten free flour mix (TIP: I like to blend my own with 1 cup of tigernut flour by GOVINDA + 2/3 cup regular gluten free Bob’s Red Mill mix)
- 1-2 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup demerara sugar
- 2 eggs worth of egg replacer
- 1 cup mashed overripe banana
- 2 Tbsp coconut cream (canned)
- 1 tsp pure vanilla extract
- 3/4 cup semi sweet chocolate chips (+more for melting)
- 1 cup of organic walnuts
- OPTIONAL: organic almond meal
Preheat the oven to 350 degrees F. Be sure to grease a mini cupcake baking pan with coconut oil to prevent the cakes from sticking after baking (be sure to add more baking time if you end up using a regular muffin pan!). I like to use coconut oil because it reeaally helps remove muffins or cupcakes from their baking pans ~ it literally pops them right out! Next you are going to combine the flour, salt, and baking powder. Set aside. In a separate bowl, you will mix together the sugar, melted vegan butter, coconut cream, bananas and vanilla extract. Also add the separately prepared egg replacer to the wet mixture, before combining the wet and dry bowls. Once you combine the two, you can add your fixings ~ chocolate chips and organic walnuts! 
Bake in mini cupcake pans for about 10 minutes. Even though they will be easy to remove thanks to the coconut oil greasing, give your cakes a few minutes to cool. Afterwards you can let them “rest” on a rack. If you want to give your cakes a chocolate topping like I did, simply melt some chocolate of your choice in a sauce pan. I like to do half and half with semi sweet vegan chocolate chips and carob chips. Once the chocolate is melted, you dip the cakes upside down and let cool on a rack afterwards. If you want to go all out you can dip the chocolate covered cakes in almond meal. ~ Enjoy!
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