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!

Ingredients:

• 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

Method:

1. Preheat oven to 180c
2. Place banana, oat flour, nut butter, coconut sugar, vanilla extract, egg whites, baking powder and cinnamon in a blender
3. 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)
4. Add in raspberries, coconut flakes and any other extras and stir through
5. Divide mixture into cupcake cases
6. Bake for 15-20 minutes, until a toothpick comes out clean – I would start checking after the 12 minute mark just incase!
7. Remove from oven, leave to cool for 30 minutes and enjoy!
8. Store in an airtight container for up to 5 days