Banana Cupcakes Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 40 mins
1 ½ cup of gluten free flour sifted, I use Bob’s red Mill
1 ½ cup almond flour
2 tsp baking powder
1 tsp baking soda
½ tsp Himalayan pink salt
3 fully ripe bananas medium size, about 2 cups when mashed
1 cup oat milk or plant-based milk of your choice. You may add little bit more if needed
¼ cup maple syrup you may add little bit more, it depends how sweet are the bananas
1 tsp apple cider vinegar
¼ cup grape seed oil or oil of your choice
2 tsp pure vanilla extract
1 cup of cashews soaked for 6 hours and rinsed
60 gr cacao butter melted above the steam, it will be about ¼ cup
1 cup caned fat coconut cream
¼ cup coconut water from the can
¼ cup coconut oil melted above the steam in a double boiler
2 tsp pure vanilla powder
2 tbsp lemon juice
½ cup Erythritol sifted
3 Medjool dates pitted
¼ cup maple syrup
¼ cup oat milk or plant-based milk of your choice
Pinch of Himalayan pink salt
Caramel flavour optional
Blend all in a blender then transfer into a pot and n=bring into a boil. Simmer for 5 minutes. Take it off the heat and stir until it thickens.
1Line your cupcake pan with cupcake liners.
2Mix all dry ingredients in one bowl
3In another bowl, mash bananas with pastry cutter or fork.
4Add all the wet ingredients and blend thoroughly but gently, except milk.
5Preheat the oven to 350F, 180C.
6Gradually add the wet ingredients into a bowl with wet ingredients while mixing, until well combined.
7Add the milk also gradually while mixing, until you get smooth fluffy mixture. Not too thick but not too liquidly, so be carful with the milk.
8When ready, fill your cupcake pan by using large ice cream scoop.
9Bake for 15minutes, or until toothpick comes out clean.
10Let it cool down for few minutes and remove from the pan to a cooling rack.
11When they are cold enough, decorate with buttercream and drizzle with maple syrup. You may sprinkle with roasted crushed almonds if you like.
13Blend the cashews in a blender with lemon juice, vanilla and coconut water until smooth.
14Whip the coconut cream until smooth and fluffy.
15In a double boiler, melt cacao butter with coconut oil and add the whipped coconut cream. Whip well with a whisk and take it off the heat.
16Transfer everything into a bowl and blend gently together while adding erythritol.
17Cover with lid or plastic wrap and place into a refrigerator for at least two hours.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.