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Vegan banana & peanut butter cupcakes

posted in: Banana, Desert, Vegan 0

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  • 240g self-raising flour
  • 140g golden caster sugar
  • 1 tsp bicarbonate of soda
  • 240g egg-free mayonnaise
  • 2 large or 3 small ripe banana, mashed
  • 1 tsp vanilla extract
  • 25g vegan dark chocolate chip
  • 80g vegan margarine
  • 250g icing sugar
  • 25ml vegan milk (we used almond milk)
  • 2 tbsp smooth peanut butter
Servings: 16

  1. Heat oven to 170C/150C fan/gas 31⁄2. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, 1⁄2 tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.
  2. When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.
  3. For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.

Estimated Nutrient Breakdown:

Calories: 4,280.59
Weight: 1,243.58g
Total Fat: 170.10g
Saturated Fat: 34.66g
Trans-Fat: 0.40g
Monounsaturated Fat: 53.14g
Polyunsaturated Fat: 59.62g
Protein: 51.14g

Cholesterol: 3.33g
Sodium: 3,748.88g
Calcium: 240.73g
Magnesium: 345.98g
Potassium: 1,543.72g
Iron: 7.75g
Zink: 4.71g
Phosphorus: 627.35

Vit A: 23.22
Vit B1: 0.54
Vit B2: 0.54
Vit B3: 9.06
Vit B6: 1.06
Vit B12: 0.19
Vit D: 13.15
Vit E: 13.15
Vit K1: 131.89


Caution: Soy,Sulfites,FODMAP
Health Notes: Vegetarian,Alcohol-Free,
Notes: My grandma says this recipe is interesting!!

Author: BBC Good Food
Tags: Wild Food Box,Vegan,banana

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