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Moist vegan banana cupcakes – oil-free, no refined sugar, and sweetened only with banana and date flour. Simple, natural, and perfect for using up ripe bananas. The frosting looks like cocoa, but it’s not cocoa frosting.

Vegan banana cupcakes

These vegan cupcakes are wonderfully moist, low in fat, and made without oil. Ripe bananas provide natural sweetness—ideal for anyone who wants to enjoy a healthy treat. Perfect as a healthy snack or dessert.

Vegan banana cupcakes

Vegan banana cupcakes are wonderfully moist, low in fat, and oil-free. Naturally sweetened with ripe bananas, without refined sugar.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

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.

Tip

Very ripe bananas are crucial for natural sweetness. Do not stir for too long, otherwise the cupcakes will become dense. Carob is the ideal substitute for cocoa, only lower in fat. However, cocoa can also be used instead of carob.

These delicious mini raspberry cakes are also worth trying. They are sweetened with apple sauce and date flour.

Interesting to know

Fat usually adds flavor and moisture. However, in many vegan recipes, fat can be replaced with fruit-based ingredients such as banana, applesauce, or pumpkin puree. These ingredients naturally contain water, fiber, and natural sugars, which bind moisture during baking and create a pleasant texture.