Vegan Banana Cupcakes
Fluffy, moist, and bursting with natural sweetness, these Vegan Banana Cupcakes are the perfect guilt-free indulgence for any occasion! Made with ripe bananas, warming cinnamon, and a touch of brown sugar, these plant-based treats are easy to prepare and completely dairy-free and egg-free, making them ideal for vegan diets. The combination of apple cider vinegar and baking soda ensures a light, airy texture, while the use of plant-based milk and neutral oil keeps the cupcakes moist and rich. With just 15 minutes of prep time and a quick 20-minute bake, these crowd-pleasers are ready in no time. Top them with your favorite vegan frosting or enjoy their naturally sweet flavors as is—perfect for parties, brunches, or a simple snack. Vegan, banana-rich, and totally irresistible, these cupcakes will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 3 large Ripe bananas (mashed)
- 1.5 cups All-purpose flour
- 0.75 cups Brown sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Plant-based milk (unsweetened, such as almond or oat)
- 0.25 cups Neutral vegetable oil (such as canola or sunflower oil)
- 1 teaspoons Vanilla extract
- 1 teaspoons Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
In a medium mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the brown sugar, plant-based milk, vegetable oil, vanilla extract, and apple cider vinegar to the mashed bananas. Whisk until well combined.
In a separate large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the wet ingredients to the bowl of dry ingredients. Gently fold the mixture using a spatula until just combined, being careful not to overmix. The batter will be slightly lumpy, and that's okay.
Evenly distribute the batter into the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, frost with your favorite vegan frosting or enjoy them plain!
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2005 mg | 87% | |
| Total Carbohydrate | 343.6 g | 125% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 156.3 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 387 mg | 30% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1897 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
