I seem to have a habit of buying a bunch of bananas, eating one when it’s still yellowy-green, then leaving them to go brown after that. The moment a banana is completely yellow or shows any sign of browning… it’s not for me. I can’t complain though, I hate food waste and would never bin them, so it just gives me a chance to experiment with more recipes! Unfortunately, this isn’t one for the vegans (although egg can be replaced with a flax egg) but I was very happy and surprised with how this turned out. I didn’t have any fresh raspberries so I used frozen, and I was worried the oat flour may make the cupcakes too dense, however they were absolutely perfect so I’m happy I can share this recipe with you guys. If you’re bored of banana bread or the usual oat cookies, try this one out.
Serves: 12 cupcakes
Nutritional information can be found here!
- 2 extra ripe bananas (200g)
- 65g oat flour (or any flour of your choice)
- 10g nut butter (optional)
- 50g coconut sugar
- 1 tsp vanilla extract
- 2 egg whites (chia seeds or a flax egg can be used instead)
- 1 tsp baking powder
- 1 tsp cinnamon
- 60g raspberries
- 20g coconut flakes
- Cupcake cases
- Optional extras: 1 scoop protein powder, 50g chocolate chips, blueberries
- Preheat oven to 180c
- Place banana, oat flour, nut butter, coconut sugar, vanilla extract, egg whites, baking powder and cinnamon in a blender
- Blend on high until well combined (if you don’t have a blender, mix together wet ingredients in one bowl, dry ingredients in the other and then combine and mix thoroughly)
- Add in raspberries, coconut flakes and any other extras and stir through
- Divide mixture into cupcake cases
- Bake for 15-20 minutes, until a toothpick comes out clean – I would start checking after the 12 minute mark just incase!
- Remove from oven, leave to cool for 30 minutes and enjoy!
- Store in an airtight container for up to 5 days