Banana-gingerbread Cupcakes
Banana-gingerbread Cupcakes

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, banana-gingerbread cupcakes. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Banana-gingerbread Cupcakes is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Banana-gingerbread Cupcakes is something which I have loved my entire life.

Get the recipe for Banana Gingerbread Cupcakes. 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.

To get started with this particular recipe, we must first prepare a few components. You can cook banana-gingerbread cupcakes using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Banana-gingerbread Cupcakes:
  1. Take 150 g plain organic wholemeal flour
  2. Make ready 50 g organic rolled oats
  3. Make ready 2 tsp baking powder
  4. Take 80 g Nutcessity Gingerbread nut butter
  5. Take 1 tsp ground cinnamon
  6. Make ready 1 tsp ground ginger
  7. Prepare 2 large spotty bananas
  8. Get 175 ml oat 'milk'

Gingerbread Cupcakes with Ginger Cream Cheese Frosting. Reduced Sugar Oatmeal Pumpkin Banana Breakfast Muffins. I love muffins, but don't often have gingerbread ones. In large bowl, combine sugar and margarine; beat until well blended.

Instructions to make Banana-gingerbread Cupcakes:
  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.

Moist banana bread has a little extra kick, thanks to ginger added to the batter, makes for a tasty way to start the day. That's why I called it scrummy! Do make the lemon frosting as the contrast of lemon with the richness of banana and ginger is great! I tweaked this recipe from an Australian Women's Weekly one. Would love to hear what you think!

So that is going to wrap this up for this special food banana-gingerbread cupcakes recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!