If you’re looking for a delicious and healthy dairy-free treat, look no further than these delicious Dairy-Free Banana Cupcakes.
These delightful cupcakes are not only incredibly easy to make but also packed with wholesome ingredients that will leave you satisfied and guilt-free–all while meeting your dietary restrictions.
Bananas and oats are two powerhouses of nutrition that come together beautifully in these cupcakes. Bananas provide natural sweetness, moisture, and a rich flavor, while oats offer a hearty texture and a dose of fiber. They make for an excellent base in dairy-free baking as they bind the ingredients together and create a soft, tender cupcake.
So, let’s dive into the world of dairy-free baking and discover the joy of indulging in Vegan Banana Cupcakes!
If you follow the weight watchers plan, these cupcakes have 5 WW points.
Why You Should Try This Dairy Free Cupcakes Recipe
- Wholesome ingredients. One of the most appealing aspects of vegan baking is the use of wholesome and plant-based ingredients. In addition to bananas and oats, these cupcakes typically include plant-based milk (such as almond or oat milk) and a touch of vanilla extract for flavor. Plus, you can enjoy a gluten-free treat that satisfies your sweet tooth while nourishing your body with wholesome ingredients!
- Simple and easy preparation. Preparing Vegan Banana Cupcakes is a breeze, even for those who are new to vegan baking. The recipe usually involves mashing ripe bananas, combining them with milk, and then mixing in the dry ingredients. The batter is then poured into cupcake liners and baked until golden brown. It’s a straightforward process that requires minimal time and effort, making it a perfect choice for both experienced bakers and those just starting their culinary journey.
- Customizable and versatile. Vegan Banana Cupcakes offer endless opportunities for customization and creativity. You can add various mix-ins such as chopped nuts, dried fruits, or chocolate chips to add texture and flavor. You can also experiment with different spices like anise and cardamom to enhance the taste profile. Moreover, feel free to top your cupcakes with berries or coconut shreds to give them an irresistible finish!
Vegan Banana Cupcakes Recipe Overview
Prep time: 10 min
Cooking time: 20 min
Total time: 30 min
Serves: 6
Ingredients in Dairy Free Cupcakes
- 2 cups instant oats, ground into flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon powder
- 1/4 tsp ground cloves (optional)
- A pinch of grated nutmeg (optional)
- 3 bananas, peeled
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 6 tbsp vegan light whipping cream
How to Make Vegan Banana Cupcakes (step by step)
- Thoroughly combine instant oats, baking powder, cinnamon powder, ground cloves, and nutmeg (if using).
- In a separate bowl, mash your bananas and whisk them with almond milk, and vanilla. Add the wet mixture to the dry ingredients. Mix to combine well.
- Place cupcake liners in a standard muffin tin. Spoon the batter into the prepared muffin tin. Bake your cupcakes at 350 degrees F for about 20 minutes, until a toothpick inserted into the middle comes out dry and clean.
- Cool your cupcakes completely before frosting them.
- Meanwhile, prepare whipping cream according to package instructions.
- Frost your cupcakes and enjoy!
Nutrition facts:
Serving: 128g | Calories: 292kcal | Carbohydrates: 51.4g | Protein: 9.8g | Fat: 6.2g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 1.2g | Sodium: 11mg | Potassium: 466mg | Fiber: 7.3g | Sugar: 7.6g | Vitamin A: 38IU | Calcium: 34mg | Iron: 2.8mg
Vegan Banana Cupcakes Variations/Substitutions
- While ripe bananas already provide natural sweetness, you can adjust the sweetness level by adding maple syrup, agave nectar, coconut sugar, or a natural sugar substitute like stevia.
- Replace almond milk with your choice of plant-based milk like soy milk, oat milk, or coconut milk. Ensure that the milk is unsweetened and unflavored for the best results!
- In vegan baking, eggs are commonly replaced with mashed bananas or applesauce. However, you can also use other egg substitutes like a flaxseed meal (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water equals one egg) or a commercial egg replacer following the package instructions.
- Enhance the flavor and texture of your Vegan Banana Cupcakes by adding some additional ingredients. Consider mixing in chopped nuts (such as walnuts or pecans), dairy-free chocolate chips, shredded coconut, or dried fruits (like raisins or cranberries) into the batter for added crunch or sweetness.
- Experiment with vegan frosting! There are numerous vegan frosting options available, such as coconut cream-based frostings, vegan buttercream, or cashew cream-based frostings. Choose a frosting that is WW point-friendly (with minimal sugar and fat). Feel free to decorate them with sliced bananas or sprinkles.
Tips and Tricks for Making Dairy-Free Banana Cupcakes
- Use ripe bananas for the best flavor and sweetness. The riper the bananas, the stronger the banana flavor in the cupcakes. Depending on the ripeness of your bananas, you may need to adjust the amount of sweetener in the recipe. Taste the batter and add more sweetener if desired. Natural sweeteners like maple syrup or agave nectar work well.
- Combine wet and dry ingredients separately: In a large bowl, mix the dry ingredients. In another bowl, combine the wet ingredients. Then, gradually add the wet ingredients to the dry ingredients and whisk until just combined. Overmixing can lead to dense cupcakes.
- Fill the cupcake liners about two-thirds full to allow room for rising during baking. Using an ice cream scoop or a spoon can help ensure consistent measurements.
- Preheat your oven to the recommended temperature stated in your recipe. Bake the cupcakes for the suggested time, but start checking for doneness a few minutes before the indicated time. Insert a toothpick into the center of a cupcake – if it comes out clean or with a few crumbs, they’re done!
- Once the cupcakes are baked, remove them from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely before frosting. This prevents the frosting from melting. Enjoy!
Related Recipes:
Delicious Dairy Free Cupcakes (Banana Flavor!)
Ingredients
- 2 cups instant oats
- 1/2 tsp baking powder
- 1/2 tsp cinnamon powder
- 1/4 tsp ground cloves, optional
- 1 pinch grated nutmeg, optional
- 3 bananas
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 6 tbsp vegan light whipping cream
Instructions
- Thoroughly combine instant oats, baking powder, cinnamon powder, ground cloves, and nutmeg (if using).
- In a separate bowl, mash your bananas and whisk them with almond milk, and vanilla. Add the wet mixture to the dry ingredients. Mix to combine well.
- Place cupcake liners in a standard muffin tin. Spoon the batter into the prepared muffin tin. Bake your cupcakes at 350 degrees F for about 20 minutes, until a toothpick inserted into the middle comes out dry and clean.
- Cool your cupcakes completely before frosting them.
- Meanwhile, prepare whipping cream according to package instructions.
- Frost your cupcakes and enjoy!
Notes
- Makes 6 servings.
- 5 ww points per serving
Nutrition
Serving: 128gCalories: 292kcalCarbohydrates: 51.4gProtein: 9.8gFat: 6.2gSaturated Fat: 2.8gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 1.2gSodium: 11mgPotassium: 466mgFiber: 7.3gSugar: 7.6gVitamin A: 381IUCalcium: 34mgIron: 2.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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