MAKES 12 | 5 MINUTES PREP | 25 MINUTES COOKING
- 3 mashed bananas
- 1/2 mug vegetable oil
- 1 mug ground almonds
- 1 mug almond milk
- 1/2 mug of medjool dates blitzed with water
- 1 mug self raising flour
- 1 tsp cinnamon
Preheat your oven to 180°C and line a cupcake tray with 12 cases.
Mix all of your wet and dry ingredient together in a stand mixer or with an electric whisk so you have a smooth batter, loose in consistency.
Decant your batter into a jug, so it is easier to pour, and fill your cases just shy of the top.
Bake for 20-25 minutes until golden brown or until a skewer comes out clean. Allow to cool.
To top, loosen 200g peanut butter with 120g maple syrup with a whisk. Spread on top of your delicious cupcakes and finish with a sprinkling of roasted peanuts.