Banana-gingerbread Cupcakes

Name: Banana-gingerbread Cupcakes
Cuisine: American
Ingredients: 150 g plain organic wholemeal flour; 50 g organic rolled oats; 2 tsp baking powder; 80 g Nutcessity Gingerbread nut butter; 1 tsp ground cinnamon; 1 tsp ground ginger; 2 large spotty bananas; 175 ml oat 'milk'

Nutcessity @cook_6425059

Bristol, UK

After a fair amount of experimentation - we've made it: cupcakes, but vegan, with no added sugar & a seriously moist centre. Guilt-free treats for anytime of the day...

Nutcessity @cook_6425059

Bristol, UK

After a fair amount of experimentation - we've made it: cupcakes, but vegan, with no added sugar & a seriously moist centre. Guilt-free treats for anytime of the day...

Saved

Ingredients

150 gplain organic wholemeal flour
50 gorganic rolled oats
2 tspbaking powder
80 gNutcessity Gingerbread nut butter
1 tspground cinnamon
1 tspground ginger
2large spotty bananas
175 mloat 'milk'

Saved

Steps

1

Preheat the oven to 180 degrees celcius. Obtain large bowl from cupboard. Add bananas and mash well with a fork.
2

Add the oat milk (I used organic Oatly - good stuff) and mix well.
3

Add the nut butter, and again, mix well.
4

Add the spices, baking powder & oats; again, mix well.
5

Finally add the flour but don't mix well. Mix with a spatula until you incorporate all the flour - but no more. You'll stop the cake from rising.
6

Spoon into 7 cupcake cases (or into a small loaf tin: just add 5 minutes onto the cooking time).
7

Bake for 20 - 25 minutes or until a skewer comes out just about clean.
8

Eat with gusto.