Banana cupcakes

Banana Cupcakes

Prep time: 10 mins

Cook time: 18 mins

Servings: 10 cupcakes

 

Looking for a way to use those overripe bananas sitting on your counter? These cupcakes are the ultimate guilt-free treat. Naturally sweetened and packed with goodness, they are moist, fluffy, and perfectly spiced. Whether you're grabbing one for a quick breakfast or packing them in a lunchbox, these are bound to become a household favourite.

Ingredients

  • 2 ripe bananas, mashed
  • 2 large eggs
  • 1/4 cup olive oil
  • 1/4 cup honey (or maple)
  • 1 tbsp greek yogurt
  • 1/2 cup oat flour
  • 1/2 cup gluten-free flour (or all-purpose flour)
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup chocolate chips

Instructions

  1. Prep the Oven: Preheat your oven to 180°C. For this recipe, we recommend using the no-fan setting to ensure the cupcakes rise evenly and stay moist. Line a cupcake tin with 10 liners.
  2. Mash & Mix: In a large bowl, mash your bananas until smooth. Whisk in the eggs, olive oil, honey, and Greek yogurt until well combined.
  3. Incorporate Dry Ingredients: Gently fold in the oat flour, gluten-free flour, baking soda, salt, cinnamon, and nutmeg. Stir until just combined—be careful not to overmix!
  4. Add the Sparkle: Fold in your chocolate chips.
  5. Bake: Divide the batter evenly among the 10 liners. Bake for 18 minutes.
  6. Cool: Let them rest in the tin for a few minutes before transferring to a wire rack.