Instructions

1. Preheat the oven 180°C and line a muffin tin with paper cases (or put some silicon muffin cases on a baking tray).
2. Mash the bananas with a fork until you get a purée-like mixture.
3. Stir in the vanilla, then the eggs & oil and combine.
4. In another bowl, mix the almond flour, rice flour, cocoa powder, sugar, bicarbonate of soda and salt.
5. Bake for 20 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
6. Let the cupcakes cool for 5 minutes in their cases/moulds, then move them onto a wire rack to cool completely.
7. Serve them with icing sugar dusted on top or with (dairy-free) vanilla ice-cream if you like.