Vegan banana cupcakes (sugar free). How long do these Gluten-Free Vegan Banana Cupcakes keep for? Although these cupcakes do taste best when fresh, they keep well covered in the fridge for up to a few days. Substitutions you can make to the recipe: you can use any type of oil: coconut oil, olive oil or vegetable oil; you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc These vegan banana muffins are egg free, allowing the bananas to act as a binder, and create a nice, moist muffin.

Ingredients of Vegan banana cupcakes (sugar free)

1. Prepare 2 of ripe bananas.
2. You need 1 cup of white flour.
3. It’s 1/2 cup of date molasses.
4. It’s 3 handfuls of nuts/seeds.
5. It’s 1/2 cup of coconut oil.
6. Prepare 1/2 cup of water.
7. You need 1/2 tbsp of baking powder.
8. You need 1/2 tbsp of baking soda.
9. It’s of Vanilla.

Plenty of mashed bananas, chocolate chips, and raisins add sweetness and flavor. These Gluten-Free Vegan Chocolate Banana Muffins are seriously moist, super chocolatey, rich and fudgy. Mash the bananas in a medium bowl with a fork, then mix in the oil and sugar until combined. Add the flour, baking powder, cinnamon and dried fruit and seed mix.

Vegan banana cupcakes (sugar free) step by step

1. Mash bananas, then add date molasses and melted coconut oil.
2. Sift the flour and add it with baking powder & soda, then mix in water & nuts/seeds.
3. Bake in the oven at 200 degrees until they’re golden brown. Enjoy!.

Why these are the BEST vegan and gluten-free banana muffins. Whenever I veganise or try a recipe without eggs, I'm often afraid that it won't be as good as it's 'made with eggs' counterpart. These vegan banana bread muffins truly are the BEST. They rise up, cook beautifully, and look exactly like those bakery-style banana muffins. The cupcake part has the elements of my muffin recipe – bananas, brown sugar, and walnuts but is a little sweeter and, of course, there's that frosting.