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Chocolate Banana Cupcakes


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  • 3/4 cup sugar
  • 5 tbsp non-hydrogenized vegan butter, softened
  • 1 tsp vanilla
  • 1 banana mushed well
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup soy milk



Step 1

Preheat oven to 350.

Combine first three ingredients in a large bowl, mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup soymilk, beginning and ending with flour mixture; mix after each addition.

Spoon the batter into 12 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired. Peanut butter frosting highly recommended, or just spread with a little pb when serving.

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