Banana cupcakes

Banana Cupcakes

Prep. time: 10 mins

Cook time: 18 mins

Servings: 10 cupcakes

Got two overripe bananas sitting on your worktop? Turn them into these soft, gently spiced cupcakes made with olive oil, oat flour and honey. Simple ingredients, one bowl and ready in less than 30 minutes.

Ingredients

  • 2 ripe bananas, mashed
  • 2 large eggs
  • 60ml CLYR
  • 85g honey or 60ml maple syrup
  • 15g Greek yoghurt
  • 50g oat flour
  • 60g gluten-free plain flour (or plain flour)
  • ¼ tsp bicarbonate of soda
  • Pinch of salt
  • ½ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 85g dark chocolate chips

Instructions

  1. Prep the Oven: Preheat the oven to 180°C conventional or 160°C fa. For this recipe, we recommend using conventional 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 yoghurt 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.