Egg and Dairy-Free Banana Cupcakes

Servings: Makes 24

Ingredients

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

Topping

Method

1

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.

2

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.

3

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.

4

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.

5

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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