I loooove preparing healthy yummy vegan food for all my men (3 sons and husband) but as I like to create dishes without using a recipe or measurements, my baking wasn’t the best.. But my 3,5 year old twin boys are asking me daily for vegan cupcakes so I decided that I really had to give it a shot. First few times they were not too great but I was persistent especially since my boys don’t eat the cupcakes which they see in bakery windows or the one’s that are eaten at times in school. So I started to experiment and created these vegan banana oat cupcakes.
And I’m happy to say that not only my boys liked these one’s but they had (non vegan) friends over who wanted a second one and liked them so much that their mother asked me for the recipe 🙂 So here it is:
Makes about 10 cupcakes
1 overripe banana
8 dates (if you can get medjool dates, go for those)
1 teaspoon cinnamon
1 chunk fresh turmeric
1 cup rolled oats
1/4 cup almonds
1/4 cup coconut flour
3/4 cup nut or rice milk (I used brown rice milk)
1 tablespoon coconut oil
2 tablespoons coconut cream
1 teaspoon coconut syrup (or other sweetener)
Preheat oven to 170 Degrees
Put the banana, dates, cinnamon and turmeric in the food processor and grind till you have a creme. Set aside
Clean your food processor and add the oats and almonds until the substance becomes like flour. Mix with coconut flour.
Put the flour in a bowl and add the creme, stir with a spoon and slowly add the nut/rice milk, coconut oil and cream and sweetener. Mix until smooth, fill the forms and place for about 20 minutes in oven.
Leave to cool off before serving.
These vegan banana oat cupcakes are filled with only good things and make a great school snack!