Vegan Banana Cupcakes

"vegan dessert"
 
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photo by magpie diner photo by magpie diner
photo by magpie diner
Ready In:
35mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. I've been baking for nearly 10 years and could never wrap my head around baking without eggs. I tried this recipe today and my mind is blown!! I'm seriously disappointed that I haven't tried baking vegan cupcakes sooner. Thank you SO much for sharing this recipe!
     
  2. I was extremely impressed with these cupcakes and will definitely make them again! <br/>They were really moist and delicious :)<br/>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.<br/>I made them with a cream cheese frosting which worked well. <br/>Highly recommended :)
     
  3. 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. <br/><br/>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!
     
  4. 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 Recipe #291219.
     
  5. 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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Tweaks

  1. 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. <br/><br/>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!
     

RECIPE SUBMITTED BY

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