Vegan Banana Cupcakes
Equipment
- 1 muffin tin 12-cup
- 12 paper cupcake liners
- 2 Mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Fork for mashing bananas
- 1 wire cooling rack
Ingredients
- 3 medium ripe bananas mashed
- 120 milliliter plant-based milk unsweetened such as almond, oat, or soy
- 80 milliliter vegetable oil neutral-flavored
- 150 gram granulated sugar
- 1 teaspoon vanilla extract
- 190 gram all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 ½ tsp fine sea salt
- 1 ½ tsp ground cinnamon optional
- 30 gram dairy-free chocolate chips optional
- 30 gram chopped walnuts optional
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper cupcake liners.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
- Add the plant-based milk, vegetable oil, sugar, and vanilla extract to the mashed bananas and whisk until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined and no dry streaks remain.
- If using, fold in the dairy-free chocolate chips and chopped walnuts, being careful not to overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes before serving or frosting.
Notes
For best results, use very ripe bananas with plenty of brown spots, as they provide more sweetness and moisture to the cupcakes. Avoid overmixing the batter after adding the dry ingredients, which can make the cupcakes dense instead of tender. If your plant-based milk is very cold, let it come to room temperature before mixing to help the cupcakes rise evenly. You can customize the flavor by swapping cinnamon for a pinch of nutmeg or adding citrus zest, and you can top cooled cupcakes with vegan buttercream or a simple dusting of powdered sugar. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for slightly longer freshness, bringing them back to room temperature before serving for the best texture.
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