Vegan Banana Cupcakes Recipe
This banana cupcake recipe is the best example to prove that vegan baking is not complicated yet will yield fabulous results.
Ingredients
Part 1:
- ¼ cup avocado oil
- 1 and ½ cups white sugar
- 1 cup mashed banana
- ½ cup silken tofu (pureed)
- 1 teaspoon vanilla extract
Part 2:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Part 3:
- ½ cup almond milk
- 1 teaspoon apple cider vinegar
Substitutions:
- avocado oil - any other oil or melted butter
- almond milk - any other milk or just buttermilk minus the vinegar
Instructions
- Preheat the oven at 375F/190C for 15 minutes. Line a 12 cup muffin tin with paper liners or grease it with non-stick cooking spray. Stir together the almond milk and vinegar; set aside.
- In a large bowl, stir together the ingredients listed in Part 1. Mix well. You can use an electric beater too.
- In another medium size bowl combine together the Part 2 ingredients.
- Add the flour mix and curdled almond milk into the sugar mixture alternately, mixing well after each addition.
- Fill each muffin cup two-thirds full. Bake for 18-22 minutes or until a toothpick inserted int he center of the cupcake comes out clean. Mine was done in 19 minutes. Leave the pan on a wire rack for at least 5 minutes before removing the muffins from the pan to cool completely before frosting.
Notes
- I would normally suggest to use whole wheat pastry flour for the whole or at least part of the recipe, which I didn't mention here because the cupcake turned out damn good and I want you guys to try it as it is first and then do the experimenting. Same with silken tofu too. Unsweetened applesauce or some more bananas, yogurt are usually good substitutes but I want the recipe to be tried as it is.
- I used this vegan cream cheese frosting for the cupcake. I just did a very small batch of the frosting for photo sake and the rest was devoured without it because it didn't need any of those frills.
- I also baked 12 regular size cupcakes and the rest I baked as mini cupcakes. Looking at the batter I think I would have got about 16 cupcakes.
Nutrition
Calories: 158kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 93mg | Potassium: 73mg | Fiber: 1g | Sugar: 18g | Vitamin A: 8IU | Vitamin C: 1mg | Vitamin D: 0.003µg | Calcium: 23mg | Iron: 1mg
