Photo from okonomikitchen.com
Make these simple banana cupcakes for an afternoon snack. They are dairy and egg-free, making them ideal for vegans.
INGREDIENTS
2 large blackened and peeled bananas (approximately 225g)
50ml sunflower or vegetable oil
65g brown sugar, light
150g plain flour
2 teaspoon baking powder
2 teaspoon cinnamon
50g dried fruit and seed mix
2 tablespoons oats
2 tablespoons mixed seeds
VEGAN BANANA CUPCAKE RECIPE
1. Preheat the oven to 180°C/160°C fan/gas 4 and set aside. In a medium mixing bowl, mash the bananas with a fork, then stir in the oil and sugar until combined.
2. Mix in the flour, baking powder, cinnamon, dried fruit, and seeds. Mix until everything is well combined.
3. Line a cupcake tray with 10-12 cupcake cases (the number of cases needed will depend on the size of the bananas) and fill them 34-thirds full with the mixture. Toss in the oats and mixed seeds.
4. Bake for 25 minutes, or until a skewer inserted into a muffin comes out clean. Place on a wire rack to cool.