Cupcakes and Muffins (no egg no milk no butter)

Vegan Banana Cupcakes

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.


  • 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


  • 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.