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. 

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