Linseed, banana and berry cupcakes
By :Karen Tumani
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This cooking enthusiast has always been linked to the world of gastronomy, through her family.
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Course Breakfast, Desserts, Snacks
Browse Category Breakfast, Desserts, Snacks
Diet Gluten Free
Cooking Technique Baking
Keyword Berries, Healthy, Instant Vortex, Valentine's Day
Home Category Breakfast, Desserts, Snacks
Cook Time 10 Minutes
Servings
5 Portions
Ingredients
  • ½ cup flaxseed meal
  • 1 ripe plantain mashed
  • 2 tbsp brown sugar
  • ¼ cup berries
  • 1 egg
  • 1 tsp baking soda
Course Breakfast, Desserts, Snacks
Browse Category Breakfast, Desserts, Snacks
Diet Gluten Free
Cooking Technique Baking
Keyword Berries, Healthy, Instant Vortex, Valentine's Day
Home Category Breakfast, Desserts, Snacks
Cook Time 10 Minutes
Servings
5 Portions
Ingredients
  • ½ cup flaxseed meal
  • 1 ripe plantain mashed
  • 2 tbsp brown sugar
  • ¼ cup berries
  • 1 egg
  • 1 tsp baking soda
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Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Mix all the ingredients in a bowl.
  2. Use small silicone molds and distribute the mixture in the molds. (You can double the size if you need it).
  3. Using the Instant Vortex panel, press Bake , set the time to 10 Minutes and the temperature to 180ºC . Press Start .
  4. Once the Add Food message appears , open the basket and place the ramekins on the rack. Close.
  5. When you finish cooking, unmold the cupcakes.
  6. Peanut or almond butter and any seed (marigold, pumpkin, sesame) can be used to cover the cupcakes.
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