How to make Vegan Banana Cupcakes with Coconut Cream Frosting recipe

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These vegan banana cupcakes are moist and fluffy, with a hint of cinnamon and nutmeg. Topped with a creamy coconut cream frosting, they make a delicious and unique treat. Perfect for a special occasion or just a sweet snack, these cupcakes are sure to be a hit! They are also vegan, dairy-free, and gluten-free, making them a great option for those with dietary restrictions. Plus, they are packed with healthy ingredients like bananas, coconut oil, and almond flour, making them a nutritious and delicious treat.


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk together coconut oil, maple syrup, mashed bananas, vanilla extract, and almond milk.
Add dry ingredients to wet ingredients and mix until just combined.
Divide batter evenly among cupcake liners, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let cool completely before frosting.

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