Egg and Dairy-Free Banana Cupcakes

Servings: Makes 24


155g (5 1/2 oz (1 cup))
200g (3 1/2 oz (1 cup))
310g (11 oz (2 cups))
125ml (4 fl oz (1/2 cup))
2 teaspoons
45g (1 1/2 oz ( 1/2 cup))
1 tablespoon

Macadamia and Banana Frosting




Using a high-speed blender, and working in separate batches, grind the cashews, walnuts and almonds into a flour, tipping each batch into a mixing bowl.


Add the ground nuts to a food processor. Add the coconut nectar, vanilla powder, dried banana, mashed banana and lemon juice, then pulse to the consistency of a moist cake. The mixture should bind to itself when pressed together between your fingers.


Press the mixture into 24 mini cupcake tins lined with plastic wrap, or into 24 mini silicone cupcake moulds, then turn the cupcakes out onto a clean, flat surface.


Blend all the frosting ingredients in a high-speed blender until smooth. Pop into a piping (icing) bag and pipe onto the cupcakes. Top each cupcake with a piece of banana just before serving.


The cupcakes will keep in an airtight container in the fridge for 5 days, or can be frosted and frozen for several months.


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