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    You are in: Home / Recipes / Vegan Banana Cupcakes Recipe
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    Vegan Banana Cupcakes

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 08, 2012

      I was extremely impressed with these cupcakes and will definitely make them again!
      They were really moist and delicious :)
      I found the amount of almond extract a little overwhelming and will try putting in a bit less next time. I preferred the cupcakes without chocolate.. but with was also delicious.
      I made them with a cream cheese frosting which worked well.
      Highly recommended :)

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    • on May 31, 2012

      This came out terrific! I was nervous because I've never made vegan cupcakes before. But if I were a naive taste tester I don't think I would be able to guess that this is vegan -- it's still flavorful and delicious, texture is very nice and moist.

      One possible modification: I substituted coconut milk from Trader Joe's for soy or rice milk. I think it worked great. I also grated a Trader Joe's "Dark chocolate Lover's" chocolate bar, which is high-quality, 85% cacao and totally dairy free!

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    • on April 02, 2011

      This will definitely be on my 'best of 2011' list - these are fantastic cupcakes. Soft and moist cake, but airy...which I find can be tricky in vegan baking. Granted, I used all-purpose (unbleached) flour, normally I add something whole grain. But I really think it's the addition of banana that made these so fantastic. And another reviewer said, the banana flavour is subtle and the almond really compliments. I also agree that you could cut down a bit on the sugar if you wanted to. However as a birthday treat mainly for children, it was a great recipe to follow exactly as written. A cream cheese or peanut butter frosting would be great with these - I paired with Orange Frosting.

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    • on February 26, 2009

      These were a hit! I didn't have any vegan chocolate so I left it out completely and this didn't hurt the recipe at all. You could easily reduce the amount of sugar to 1/2 cup if you wanted to make them a little bit healthier too. I will be making these for my son's school lunchbox, they're great.

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    • on June 11, 2008

      Oh wow these are good! I have some soymilk to use up and so went in search of recipes to use it up. This is lovely. I used one banana that had been frozen. The banana flavor is not strong, but the almond extract really helps the flavor. As we are not vegan I put some regular semi-sweet chocolate chips on the top. Next time I'd fold a small handful into the batter. I think everyone needs some baking recipes that don't call for eggs or milk and this one is wonderful. Thanks.

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    Nutritional Facts for Vegan Banana Cupcakes

    Serving Size: 1 (55 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 178.0
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 161.4 mg
    Total Carbohydrate 25.7 g
    Dietary Fiber 1.0 g
    Sugars 13.9 g
    Protein 2.2 g

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