These 100 percent vegan cupcakes are a real treat! In addition, they contain many good nutritional values.
Ingredients:
6 cupcakes:
55 g spelt flour.
1 large ripe banana (about 95 g)
25 g Almond flour
25 g Whole oat flour
15 g Raw cocoa powder.
10 g Maca powder.
15 ml Unsweetened almond milk.
100 g date spread (recipe in previous blogpost)
5 g Baking powder
25 g Chocolate drops.
3 tbsp Maple syrup
Pinch of salt
Directions.
Preheat the oven to 180 degrees.
Mash the banana.
Mix all dry ingredients together.
Stir the banana together with the syrup and almond milk into the other ingredients.
Line a (cupcake) baking tin with paper cups.
Divide the batter between the cups and place the baking tin in the oven for 20 - 25 minutes.
(Check the doneness by piercing the center of a cupcake with a toothpick, if the toothpick comes out “clean” they are done)
Let the cakes cool on a wire rack and then place them in a tightly closed jar.
(They taste even better the day after!)
Enjoy!
