Banana Cupcakes (Dairy & refined sugar free)

Hello everyone!

A more cheerful post to end your Sunday with after my last two have been incredibly heavy and depressing. I’ve had to radically overhaul my diet recently so I’ve had to get creative in the kitchen if I want to eat anything remotely tasty. I had lots of overripe bananas to use up so I thought what better way to use them than to make some banana cupcakes. They’re basically mini banana breads- with no dairy or refined sugar in them they’re little cases of goodness (bar the icing but theres barely any of it and its made primarily with honey) that I guess you could maybe even eat for breakfast with some berries and natural yoghurt (Soya for me with lactose intolerance) or just with a cup of tea in the afternoon. Anyway, here is the recipe!

Ingredients for the cupcakes:

100g Buckwheat Flour

100g Wholewheat Flour

2 egg whites

4 mashed ripe bananas

1/2 tsp bicarbonate of soda

1tsp baking powder

2tsp Cinnamon (to taste, I’d have a bucketful if I could)

4 tbsp apple sauce (shop bought or homemade. For this I usually peel and dice a medium sized cooking apple and place in a small pan with just enough water to cover the bottom of the pan with a bit of honey. Then allow the apple to cook until soft, then mash the apple to make apple sauce!)

Ingredients for the icing:

25g Icing Sugar

2tsp clear honey

1tbsp cold water

Optional: Nuts or dried fruit for decoration

Lets get baking!

  1. Preheat the oven to 180 degrees (160 degrees for fan ovens) and line a baking tray with around 12 muffin/cupcake cases
  2. If you’re going to make the apple sauce, then do it at this point. This way it can cool in time to add to your mixture.
  3. Place both flours, baking powder, bicarbonate of soda and cinnamon in a bowl and mix
  4. In a separate bowl mash up the bananas, don’t worry about them being completely smooth
  5. Add the bananas, egg whites and apple sauce to the dry mixture and mix well
  6. Divide the mixture between the cupcake cases and place in the oven for around 20-25 minutes
  7. When the cupcakes spring back to the touch or a knife comes out clean then they’re ready to come out! The flours are both naturally darker than traditional white flour so don’t be too concerned if they look a bit dark.
  8. Once the cupcakes have cooled mix your icing ingredients together and drizzle over the top!
  9. Try not to eat them all in one sitting like my family did….(no chance to get a photo)

They’re super easy and really tasty so let me know what you think!

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