Vegan Chocolate Banana Cupcakes
Vegan Chocolate Banana Cupcakes are moist, flavorful and delicious if you are looking for a dairy-free alternative for cupcakes.
Servings: 12 cupcakes
Calories: 359kcal
Ingredients
- 3 extra ripe bananas mashed
- 2 cups white flour
- 1/4 cup coconut oil
- 1 cup coconut milk
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon apple cider
Chocolate Frosting
- 1 1/2 cups avocado cubes
- 1/3 cup coconut oil
- 2 cups powdered sugar
- 1/4 teaspoon salt
- 1/8 teaspoon vanilla extract
- 1/4 cup cacao powder
Instructions
- 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.
Frosting
- 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 teaspoon at a time.
- If needed remove from blender and place in electric mixer and blend until smooth and refrigerate.
- Spoon frosting onto cupcakes.
Notes
You can add Lilly's Vegan Chocolate Chips to the recipe using 1/2 cup. You can also substitute the Cacao powder for the chocolate chips in the frosting.
Nutrition
Serving: 1cupcake | Calories: 359kcal | Carbohydrates: 47g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 354mg | Potassium: 342mg | Fiber: 4g | Sugar: 24g | Vitamin A: 62IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 2mg