Banana Bread Cupcakes

Posted by Maria Guzman on



  • Cupcakes:
  • 1/2 cup banana, mashed
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 tsp apple cider vinegar
  • 1/2 cup Better Body Foods coconut sugar
  • 1/3 cup coconut oil (melted)
  • 3/4 cup almond milk (room temp ideal)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup walnuts, toasted and chopped
  • 6-8 Artisan Tropic cinnamon plantain chips
  • Frosting:
  • 2 cups confectioner’s sugar
  • 6 tablespoons vegan butter
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup or 1/2 tsp maple extract
  • 2 tablespoons maple syrup
  • A pinch of salt.


  1. Preheat oven to 350°F and line pan with paper liners. Toast walnuts for a 5-7 minutes, let cool, chop into pieces. Mash banana with a fork.
  2. Sift the flour, baking soda, baking powder, cinnamon, salt, and coconut sugar into a large bowl, combine.
  3. In a smaller bowl, whisk together the coconut oil, apple cider vinegar, almond milk, vanilla and almond extract, and mashed banana.
  4. Stir or fold the wet ingredients into the dry and add the walnuts, folding gently.
  5. Fill liners 2/3 full. Bake 20-22 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before frosting.
  6. o make the vegan maple buttercream frosting, Lightly beat the butter, sift in the powdered sugar 1/2 cup at a time. until light and fluffy. Place in the fridge to set for 5-7, will firm up. Top with Artisan Tropic cinnamon plantains and a pinch of cinnamon.

Recipe Developed by: Gabrielle, from


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