Vegan Banana Chocolate Cupcakes
Vegan Banana Chocolate Cupcakes are moist, flavorful and delicious if you are looking for a dairy-free alternative for cupcakes.
Servings 12 -14
- 3 extra ripe bananas mashed up in a bowl.
- 2 cups white flour
- 1/4 cup coconut oil
- 1 cup coconut milk
- 1 TB baking powder
- 1 ts salt
- 1/2 ts cinnamon
- 1 1/2 ts vanilla extract
- 1 ts apple cider
- CHOCOLATE FROSTING
- 1 1/2 cup avocado cubes
- 1/3 cup coconut oil
- 2 cups powdered sugar
- 1/4 ts salt
- 1/8 ts vanilla extract
- 1/4 cup cacao powder
Preheat oven to 350 degrees.
Combine flour, salt, baking powder and cinnamon ingredients in large bowl.
Add the milk, vanilla, oil and vinegar to the bowl and beat on low until smooth
In a separate small bowl, mash the bananas an sugar together until thick and clumpy but spoonable.
Stir in the banana sugar mixture. Beat with mixer.
Line cupcake pan and fill almost to the top. Bake 20 - 25 minutes. Remove and cool.
Combine all ingredients, except sugar and cacao powder in a blender or processor. Blend until silky. Then slowly add in the dry components. You may need to use a little coconut milk, but use sparingly. 1 ts at a time.
If needed remove from blender and place in electric mixer and blend until smooth and refrigerate.
Spoon frosting onto cupcakes.
Serving: 1g | Calories: 317kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Sodium: 247mg | Potassium: 301mg | Fiber: 2g | Sugar: 23g | Vitamin A: 20IU | Vitamin C: 2.8mg | Calcium: 55mg | Iron: 2mg