Recipe of Favorite Banana-gingerbread Cupcakes

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The ingredients needed to make Banana-gingerbread Cupcakes:

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

One of these years I'm going to get around to sharing my favorite gingerbread cake with whipped cream and bananas, but for now, let's. Banana Cupcakes If you are looking for a knock-out banana cupcake recipe you have come to the right blog! Today's banana cupcake recipe is a mix of these banana cupcakes and my banana cake, which are very similar recipes. We have a super-moist texture, plenty of cinnamon spice flavor, a dense crumb.

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.

Today's banana cupcake recipe is a mix of these banana cupcakes and my banana cake, which are very similar recipes. We have a super-moist texture, plenty of cinnamon spice flavor, a dense crumb. Fill each cupcake with Fresh Banana Curd. To prepare curd, mash bananas in a large bowl with a fork until creamy. Combine mashed banana and remaining ingredients in a medium saucepan over.

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