GLUTEN-FREE TROPICAL MONKEY CHOCOLATE CHIP FACE CUPCAKES

INGREDIENTS:

1 cup Red Mill Gluten Free All Purpose Flour
2 pureed very ripe bananas
2 (Filipino -smaller yellow) mangos pureed or 1/2 c. apple sauce
1/4 c. Splenda sugar blend
1 egg
3 tbsp. mini-chocolate chips
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp vanilla (I use Madagascar)

Preheat oven to 350 degrees.  Combine flour, salt, baking powder, baking soda in a bowl.  Whisk to incorporate.

In a separate bowl, mix the bananas, sugar, and vanilla.   Mix on low until incorporated.  Alternate adding the dry mixture with the mango(or applesauce).  Do not overmix.

Fill 12 cupcake pan 2/3 full then sprinkle chocolate chips on top.  Bake at 350 degrees Farenheit for 20-25 minutes.  Check for doneness with a toothpick.

97 Calories each OMG!!!