Go Back
Vegan banana cupcakes

Vegan banana cupcakes

Vegan banana cupcakes are wonderfully moist, low in fat, and oil-free. Naturally sweetened with ripe bananas, without refined sugar.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 person
Course: dessert, pastries
Ingredients Method

Ingredients
  

  • 2 ripe bananas
  • 250 g spelt flour type 1050
  • 16 g baking powder
  • 2 g baking soda
  • 1 - 2 tsp Turmeric-orange powder or other fruit powder
  • 20 g lupin flour
  • 50 ml sparkling water
  • 50 g date flour
  • 180 ml soy drink
Glaze
  • 120 ml water
  • 20 g date flour
  • 10 g cornstarch
  • 15 g carob powder
  • 50 ml soy drink

Method
 

  1. Peel the bananas and mash them with a fork.
  2. Mix the lupin flour with the sparkling water in a separate cup.
  3. Mix the remaining dry ingredients in a bowl.
  4. Add the lupin paste and soy milk and mix everything together. Adjust the amount of liquid if necessary. The dough should not be too runny.
  5. Fill the dough into silicone muffin cups.
  6. Preheat the oven to 180 degrees Celsius upper/lower heat. Bake the muffins for approx. 25 minutes.
Glaze
  1. Wasser und Dattelmehl aufkochen.
  2. Mix the cornstarch and carob powder in a cup with soy milk.
  3. Then add to the hot liquid and stir quickly with a whisk.
  4. When the muffins are done and have cooled slightly, remove them from the pan and coat them with the glaze. It is best to dip the muffins upside down into the carob mixture.