Vegan Banana Cupcakes
These vegan banana cupcakes are super moist, lightly spiced with cinnamon, and made with real ripe bananas that naturally sweeten the batter. No eggs, no dairy. The bananas keep the crumb wonderfully tender for days, and the cinnamon adds a warm, fragrant note throughout. Easy to make in one bowl and wonderful for breakfast or an afternoon snack. Also try my Banana Chocolate Cupcakes, Almond Flour Banana Bread, or Banana Bread in Air Fryer.
Super Moist Banana Cupcakes | Banana Muffins | No Egg No Milk No Butter Cake.
These Egg-Free Dairy-Free BANANA CUPCAKES are super moist and easy to make. They are perfect for breakfast, afternoon tea or any time of the day.Makes 12 cupcakes.
Ingredients
- 1 1/2 (175 g) Very Ripe Bananas, peeled
- 1/2 cup (100 g) Superfine (granulated) Sugar
- 1/2 cup (120 ml) Water, room temperature
- 1/3 cup (75 ml) Vegetable Oil
- 1 3/4 cup (245 g) All-Purpose Flour
- 1 1/2 tsp (6 g) Baking Powder
- 1/2 tsp (3 g) Baking Soda
- 1/4 tsp (2 g) Salt
- 1/2 tsp (2 g) Cinnamon Powder
Instructions
- Preheat oven to 350oF (180oC).
- In a bowl, add bananas. Mash bananas.
- To the same bowl, add sugar, Mix until well combined.Then, add water. Mix until sugar has dissolved.
- Add oil. Mix well.
- To the same bowl, sift flour, baking powder, baking soda, salt and cinnamon powder.Mix until dry flour is no longer visible. Do not over mix.
- Scoop batter into cupcake pan lined with cupcake liners. Fill until about 2/3 full.
- Bake in preheated oven, 350oF (180oC), middle position in oven, for 20 minutes or until toothpick comes out clean.
- Let cupcakes cool down in pan for about 10 minutes. Then, transfer to wire rack to cool completely.
