Category Archives: Banana

Vegan Banana Cupcakes

I’m not going to pretend that these are good for you. Actually, if you don’t put the frosting on these, they are good for you. But, hey, a sweet treat now and then won’t kill you. I can’t really remember the last time I had anything with regular sugar in it. Now, I do get the organic stuff, but really, sugar is sugar in how it affects your body. So, for now I just won’t pretend these are good for you.
I’m getting ready for the church potluck tomorrow and I always make something that I stash in the kitchen for the health conscious people. I also made a sweet potato vegan shepherd’s pie, but that I’ll have to wait until after the dinner to publish the recipe. I don’t think it would be appropriate to bring it to church with a big scoop taken out of it. Anyway, the sweet treat for the day is vegan banana cupcakes. Like I said, the cupcakes themselves are pretty healthy: no refined sugar or gums or oils. The frosting is a different story. It’s a typical buttercream, but it’s made with vegan shortening instead of butter. I used organic powdered sugar. I have to admit, there used to be 10 of them and now there are 8. My daughter and I had to try them out to make sure they’re okay. And, I’m happy to say, they’re very okay. So, without further ado, here’s the recipe:
Vegan Banana Cupcakes
Ingredients:
For the Cupcakes:
2 Bananas, mashed
¼ Cup Agave syrup (or raw honey, if you’re not against that)
2 Tbsp. Flax Meal
5 Tbsp. Hot Water
¼ Cup Applesauce
1 Tsp. Almond Extract
1 Cup Oat Flour
½ Cup Grated Unsweetened Coconut
½ Cup Chopped Medjool Dates
6 Tbsp. Almond Flour
2 Tbsp. Teff Flour
1 Tsp. Baking Powder
¼ Tsp. Salt (I always use Himalayan salt)
¼ Tsp. Baking Soda
For the Frosting:
2 ¼ Cup Powdered Sugar
¼ Cup Vegan Shortening
2 Tbsp. Almond Milk
¾ Tsp. Almond Extract
¼ Tsp. Salt

Directions:
Preheat oven to 350◦. In a small bowl, mix together the flax meal and hot water. Let it sit until it is the consistency of egg whites. In a large mixing bowl, combine the bananas, flax mixture, agave syrup, applesauce, and almond extract. Mix thoroughly. Add in all of the dry ingredients and mix thoroughly.
Scoop the mixture into muffin cups using a large ice cream scooper (it makes about 10 cupcakes). Bake in preheated oven for 20 minutes, until cake bounces back and a toothpick inserted comes out clean.
Meanwhile, while cupcakes are baking, mix together all of the ingredients for the frosting and put aside until cupcakes are completely cool. Frost cupcakes. Makes 10 cupcakes.