Vegan cupcakes with banana & peanut butter

Vegan cupcakes with banana & peanut butter

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(14 ratings)

Prep: 25 mins Cook: 20 mins

Easy

Makes 16

Employ some clever tricks to achieve a dairy-free bake - egg-free mayonnaise, almond milk and margarine fit the bill

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: per cupcake

  • kcal295
  • fat14g
  • saturates3g
  • carbs40g
  • sugars28g
  • fibre1g
  • protein2g
  • salt0.7g
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Ingredients

  • 240g self-raising flour
  • 140g golden caster sugar
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 240g egg-free mayonnaise
  • 2 large or 3 small ripe bananas, mashed
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 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)

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tbsp smooth peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

Method

  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.

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Comments, questions and tips

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someoneailsa
15th May, 2014
5.05
I made these cupcakes for my daughter's 3rd birthday party as 2 of her friends have egg allergies and 1 of them is also on a lactose free diet. There were no cupcakes left at the end of the party and I had so many mothers come and ask me what were in the cupcakes as they were so delicous, they couldn't believe it when I told them they were vegan. I used muffin cases instead of cupcake and only got 13 out of the recipe. Highly recommend this recipe as a winner regardless of whether or not you are vegan!
gelaw23
14th May, 2014
Any tips for making this as a non vegan recipe?
alimat's picture
alimat
7th Aug, 2018
5.05
Just use regular milk, mayo and choc
Stacey13
20th Aug, 2014
5.05
Hello. I used 4 eggs instead of the egg free mayonnaise, and they came out fab! :)

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