Veganbananacupcakes Recipes

Steps:

• Combine flaxseed meal and water in a cup and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and dust with flour.
• Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
• Combine bananas, oil, soy milk, and vanilla extract in a second bowl. Add flaxseed mixture and stir to combine. Fold in flour mixture in batches, but do not overmix. Fold in nuts and raisins. Fill batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick comes out clean, 40 to 50 minutes.

Steps:

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

Steps:

• Pre-heat oven to 350 degrees. Lightly grease a 9-inch square baking pan.
• In a small bowl, combine the flour, baking soda and salt. In a separate large bowl, whisk together the sugar and oil, then add bananas. Add water and vanilla, stirring to combine.
• Add the flour mixture, stirring just until wet.
• Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Steps:

• Preheat your oven to 350 degrees and line your pan with paper liners.
• Throw your mashed banana in a blender or push it through a sieve to make sure there are no lumps in it.
• Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Gently fold the wet ingredients into the dry, don't over mix or you'll get tough cupcakes. Small lumps are fine.
• Fill liners 2/3 full, top the batter of each cupcake with 1 tsp of finely chopped chocolate and use a toothpick to gently stir them inches.
• Bake 20-22 minutes or until a toothpick comes out clean.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
• For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
• Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
• For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
• Frost and decorate the cupcakes as desired.

Steps:

• Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don't overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.
• When the cupcakes come out of the oven, sprinkle the chocolate chips over - they will melt and then harden again, so don't touch them.
• For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.