Best 2 Vegan Banana Cupcakes Recipes

Indulge your sweet cravings with these delectable Vegan Banana Cupcakes, a symphony of flavors that will tantalize your taste buds. These moist and fluffy cupcakes are crafted with wholesome ingredients, making them a guilt-free treat. Each bite offers a burst of banana goodness, complemented by a luscious maple glaze. As a bonus, this recipe includes variations for gluten-free and chocolate lovers, ensuring there's a perfect cupcake for every palate. Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and promises a delightful outcome. So, grab your aprons and embark on a culinary journey to create these irresistible vegan banana cupcakes.

Here are our top 2 tried and tested recipes!

GLUTEN-FREE, VEGAN, BANANA-CHOCOLATE CUPCAKES

Gluten-Free, Vegan, Banana-Chocolate Cupcakes image

Finally, a vegan and gluten-free cupcake that is moist and tasty! Add your favorite vegan or gluten-free icing! I used an Oreo® icing, so it was vegan but not gluten-free.

Provided by VirWeber

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 38m

Yield 18

Number Of Ingredients 12

Ingredients

3 ¾ cups gluten-free flour blend
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 very ripe banana
1 cup freshly brewed coffee, cooled to room-temperature
⅓ cup canola oil
1 ½ tablespoons almond milk
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Whisk together gluten-free flour blend, sugar, cocoa powder baking soda, baking powder, and salt in a large bowl.
Mash banana in a bowl. Add cooled coffee, oil, almond milk, apple cider vinegar, and vanilla extract. Whisk until combined. Pour into flour mixture. Stir slowly until just combined; batter will be thick and gummy.
Ladle batter into the lined muffin tin, filling cups 2/3 full.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 184.8 calories, Carbohydrate 34.2 g, Fat 5.3 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 117.3 mg, Sugar 13 g

VEGAN BANANA CUPCAKES

Vegan Banana Cupcakes image

Make and share this Vegan Banana Cupcakes recipe from Food.com.

Provided by swirlycinnacakes

Categories Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup ripe banana, mashed
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/3 cup canola oil or 1/3 cup vegetable oil
2/3 cup soymilk or 2/3 cup rice milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 cup dark chocolate, finely chopped

Steps:

Preheat your oven to 350 degrees and line your pan with paper liners.
Throw your mashed banana in a blender or push it through a sieve to make sure there are no lumps in it.
Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Gently fold the wet ingredients into the dry, don't over mix or you'll get tough cupcakes. Small lumps are fine.
Fill liners 2/3 full, top the batter of each cupcake with 1 tsp of finely chopped chocolate and use a toothpick to gently stir them inches.
Bake 20-22 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 178.1, Fat 7.9, SaturatedFat 1.4, Sodium 161.4, Carbohydrate 25.7, Fiber 1.1, Sugar 13.9, Protein 2.2

Tips:

For a sweeter cupcake, use ripe bananas. If your bananas are not ripe enough, you can microwave them for a few seconds to soften them up.
If you don't have a cupcake pan, you can use a muffin pan instead. Just fill each muffin cup about 2/3 full.
Use a toothpick to check if the cupcakes are done baking. Insert the toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done.
Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
If you don't have vegan cream cheese, you can use regular cream cheese instead. Just make sure to use a dairy-free milk in the frosting.
These cupcakes can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Conclusion:

These vegan banana cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and fluffy, with a sweet banana flavor. The cream cheese frosting is a perfect complement to the cupcakes, and it adds a touch of richness and creaminess. Whether you are a vegan or not, you are sure to love these cupcakes.