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

  • Prep:10 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 159
  • fat 6g
  • saturates 1g
  • carbs 23g
  • sugars 11g
  • fibre 2g
  • protein 3g
  • salt 0.2g


  • 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


  1. 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.

  2. Add the flour, baking powder, cinnamon and dried fruit and seed mix. Mix until well combined.

  3. 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.

  4. 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.

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