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1 cup Brown Rice Flour
1/3 cup Hazelnut Flour
¾ teaspoon Salt
½ teaspoon Baking Soda
¼ teaspoon Baking Powder
1¾ cup Mashed Banana
51/3 tablespoons Coconut Oil
¼ cup Maple Syrup

Mix dry ingredients in a bowl.
Mix banana, coconut oil and maple syrup in a blender, so the mixture gets fluffy.
Add mixture to dry ingredients.
Pour in cupcake tins greased with coconut oil.
(I like mini cupcakes)
Bake for 35 to 50 minutes at 350° depending on size.

Chocolate Variation
Same recipe, but add half a cup of Cacao Powder to the dry mix. If you want them extra chocolaty, add a half of cup of Grain Sweetened Chocolate Chips to the batter.

Pumpkin Variation
Instead of banana add same quantity of Baked Pumpkin. Sweet potato and squash also work. Pumpkin from a can would also work, if you are in a pinch. These will not be as sweet, so you could also do part pumpkin part banana or add a little extra maple syrup. Adding a teaspoon of Pumpkin Pie Spice or Cinnamon also tastes fabulous.

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