Vegan peanut butter and banana cupcakes recipe
This easy vegan peanut butter and banana cupcakes are easy to rustle up and sure to be a hit with those following a vegan diet. Plus, they are dairy and egg free!
Key information
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Serves: 12
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
For the cakes
240g Self-raising flour
140g Caster sugar
1 tsp Bicarbonate soda
1⁄2 tsp Salt
60ml Vegetable oil
2 Bananas, ripe
1 tsp Vanilla extract
2-3 tbsp Almond milk (or whichever dairy-free milk you prefer)
For the icing
80g Vegan margarine
200g Icing sugar
25ml Vegan milk (we used almond milk)
6 tbsp Smooth peanut butter
Salted peanuts, toasted & crushed to garnish
Dark chocolate, grated
How to prepare vegan peanut butter and banana cupcakes
- Heat oven to 180°C/165°C fan and line your muffin tins.
- In a bowl, combine the flour, sugar, 1⁄2 tsp salt and bicarbonate of soda.
- In a second bowl roughly mash the bananas and with the oil and vanilla extract.
- Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Add dairy-free milk as required to achieve a soft dropping consistency.
- Spoon the mixture into the cases and bake for 18-20 mins.
- Allow to cool.
- For the icing, beat the ingredients together until you have a smooth icing. Pipe onto the cooled cupcakes and garnish with crushed peanuts and grated chocolate.