• Preheat oven to 375 degrees F
• Line 12 muffins with paper liners, or lightly grease.
• Measure out almond milk and add vinegar.
• Stir and let curdle while moving onto the next step.
• Prepare egg replacer in a large mixing bowl and let rest for 5 minutes.
• Add baking soda to the almond milk vinegar mixture and stir. It should fizz.
• Add the sugar, agave and almond milk mixture to the egg replacer and beat to combine.
• Then add banana mash, melted coconut oil, vanilla, salt and mix.
• Add rice flour, xanthan and gluten free flour blend and beat to combine.
• Divide batter evenly between muffin tins, filling 3/4 full.
• Bake for 29-34 minutes or until puffy and a toothpick inserted into the center comes out clean.
• Let rest in the tin for 10-15 minutes, then remove and let cool COMPLETELY on a cooling rack.

Vegan Buttercream Frosting

• Add softened butter to your mixing bowl.
• Beat until light and fluffy. Then add vanilla and mix once more.
• Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy.
• Drizzle in a little almond milk to thin.
• The frosting should be thick so it will hold its shape once on the cupcakes.
• Once cooled, frost cupcakes.
• Serve and enjoy!