Banana and Peanut Butter Vegan Cupcakes
Treat yourself to these delicious banana and peanut butter vegan cupcakes! They're full of flavour, moist, and packed with chocolate chips. The creamy peanut butter icing is the perfect finishing touch. Enjoy these scrumptious cupcakes with friends and family!
You ever had one of those days where you've just been stuck in a rut for what feels like forever? That's when I make these delicious Banana and Peanut Butter Vegan Cupcakes. They're just so cute and tasty, perfect for those days when you need a pick-me-up!
They're made with a combination of fluffy egg-free mayonnaise and mashed banana that transform into a heavenly, soft cupcake base that you like to just keep eating. Plus, they're topped with a sweet vegan cream cheese icing and a sprinkle of vegan dark chocolate chips. It's the perfect mix of creamy, sweet, and chocolaty.
These Vegan Cupcakes are a great snack or dessert for any occasion. Kids will love them and even the pickiest of eaters can't resist their sweet, banana peanut butter flavour. All of this with just 295 calories per serving and it's easy to make.
So why not give these sweet Banana and Peanut Butter Vegan Cupcakes a try and brighten up your day?
Why You’ll Love This Banana and Peanut Butter Vegan Cupcakes Recipe
These are all the reasons I'm loving this Banana and Peanut Butter Vegan Cupcakes recipe:
It's delicious: Banana and peanut butter is an iconic combination that's always guaranteed to please. Plus, vegan cupcakes are so moist and fluffy that they will melt in your mouth and have you wanting more!
It's healthy: This vegan cupcake is healthier than your standard cupcake and contains less sugar and saturated fat. It's a great treat that you can feel good about eating!
It's easy to make: This recipe only takes 45 minutes from start to finish and requires no special baking skills. Plus, you don't need any hard-to-find ingredients, so you can whip them up anytime!
Banana and Peanut Butter Vegan Cupcakes
Treat yourself to these delicious banana and peanut butter vegan cupcakes! They're full of flavour, moist, and packed with chocolate chips. The creamy peanut butter icing is the perfect finishing touch. Enjoy these scrumptious cupcakes with friends and family!
Ingredients
- 240g self-raising flour
- 140g golden caster sugar
- 1 tsp bicarbonate of soda
- 240g egg-free mayonnaise
- 2 large or 3 small ripe bananas, mashed
- 1 tsp vanilla extract
- 25g vegan dark chocolate chip
For the icing
- 80g vegan margarine
- 250g icing sugar
- 25ml vegan milk (we used almond milk)
- 2 tbsp smooth peanut butter
Instructions
- Step 1: Preheat your oven to 170C/150C fan/gas 3½. Grease your muffin tins with 16 cases. In one bowl, mix together the flour, sugar, ½ tsp of salt and bicarbonate of soda. In a second bowl or jug, combine the mayonnaise, mashed banana and vanilla extract. Slowly add the wet 'ingredients' into the dry and stir with a spoon until slightly combined (avoid over-mixing for a lighter cupcake). Fill the cases with the mixture and bake for 20 minutes.
- Step 2: After baking, top the cakes with the chocolate chips - they will soften and turn solid again, so leave them untouched.
- Step 3: In an electric mixer, combine the margarine, icing sugar, vegan milk and mix on a low speed until everything is blended together. Increase the speed and mix for an additional 3 minutes. Incorporate the peanut butter and mix until evenly distributed. Spread or pipe the icing over the cakes. Store in a sealed container and consume within 2 days.
