These little muffins are really tasty, with a nice chewy texture. You do need to make them ahead of time, as they refuse to let go of the cupcake wrapper until they are completely cool.
They freeze well, and are vegan as well as gluten-free.
I had no stevia on hand, so I used ¼ cup raw cane sugar instead, not much when divided among 24 servings. The banana puree acts as both sweetener and fat substitute.
Categories: Vegan Recipe