Vegan banana cupcakes (sugar free). How long do these Gluten-Free Vegan Banana Cupcakes keep for? Although these cupcakes do taste best when fresh, they keep well covered in the fridge for up to a few days. Substitutions you can make to the recipe: you can use any type of oil: coconut oil, olive oil or vegetable oil; you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc These vegan banana muffins are egg and butter free, with the bananas acting as a binder, and create a moist, fluffy muffin.
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You can cook Vegan banana cupcakes (sugar free) using 9 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Vegan banana cupcakes (sugar free)
- It's 2 of ripe bananas.
- You need 1 cup of white flour.
- It's 1/2 cup of date molasses.
- It's 3 handfuls of nuts/seeds.
- You need 1/2 cup of coconut oil.
- You need 1/2 cup of water.
- Prepare 1/2 tbsp of baking powder.
- It's 1/2 tbsp of baking soda.
- You need of Vanilla.
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. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Tips for Making the Best Sugar-Free Banana Muffins.
Vegan banana cupcakes (sugar free) instructions
- Mash bananas, then add date molasses and melted coconut oil.
- Sift the flour and add it with baking powder & soda, then mix in water & nuts/seeds.
- Bake in the oven at 200 degrees until they’re golden brown. Enjoy!.
Use very ripe bananas with brown spots for the best flavor and sweetness. Swap in gluten-free flour blend for the whole wheat to make them gluten-free. Use melted butter or canola oil instead of coconut oil if needed. Muffins made without eggs, milk, or added sugar have a satisfying nutty texture thanks to flax seeds and walnuts. Plenty of mashed bananas, chocolate chips, and raisins add sweetness and flavor.