Vegan banana cupcakes
Rustle up these easy banana cupcakes for an afternoon treat. Dairy- and egg-free, they’re perfect for anyone following a vegan diet
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Prep:10 mins
Cook:25 mins
- Easy
Nutrition per serving
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kcal 159
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fat 6g
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saturates 1g
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carbs 23g
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sugars 11g
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fibre 2g
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protein 3g
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salt 0.2g
Ingredients
- 2 large bananas (about 225g), blackened and peeled
- 50ml vegetable or sunflower oil
- 65g light brown sugar
- 150g plain flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 50g dried fruit and seed mix
- 2 tbsp oats
- 2 tbsp mixed seeds
Method
Heat the oven to 180C/160C fan/gas 4. Mash the bananas in a medium bowl with a fork, then mix in the oil and sugar until combined.
Add the flour, baking powder, cinnamon and dried fruit and seed mix. Mix until well combined.
Line a cupcake tray with 10-12 cupcake cases (the amount you need will depend on how big the bananas are) and fill them ¾ full of the mixture. Sprinkle with the oats and mixed seeds.
Bake for 25 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool on a wire rack.
