Lunch

Vegan banana cupcakes

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegan
  • Nutrition: Per serving (12)

  • kcal159
  • fat6g
  • saturates1g
  • carbs23g
  • sugars11g
  • fibre2g
  • protein3g
  • salt0.2g
  • Ingredients
  • Method
  • Ingredients

  • 2 large bananas (about 225g), blackened and peeled

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 50ml vegetable or sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It’s usually…

  • 65g light brown sugar
  • 150g plain flour
  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 50g dried fruit and seed mix
  • 2 tbsp oats

    Oats

    ohtz

    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 2 tbsp mixed seeds
  • Method

    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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