Zucchini, Oat + Banana Bread (dairy + egg-free)

They’re baack! My favorite morning treat – dairy, egg and nut-free zucchini muffins. I’ll spare you from the story behind why we love them and get straight to the recipe. Enjoy!

Dreamy Banana Cupcakes with Vegan Cream Cheese Frosting

Prep Time 10 mins

Cook Time 24 mins

Course Dessert, sweet treat


  • 2 ripe bananas you’ll want bananas with lovely brown spots on them
  • 1/2 cup olive oil
  • 3/4 cup unsweetened apple sauce
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup instant oats
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup brown sugar

Vegan Cream Cheese Frosting

  • 1/2 cup Earth Balance vegan butter
  • 3/4 cup Violife Vegan Cream Cheese we’ve also used Daiya vegan cream cheese too
  • 1 and 3/4 cup powdered sugar
  • 1 tsp vanilla extract


  • Set your oven for 350 degrees. I try and use the convection option whenever possible. If you are not using muffin tins, I like to spray a touch of olive oil into the tins. Get out your bowl and mash up the bananas. Make sure no large lumps are visible. Then add in the wet ingredients – applesauce, EVOO, vanilla extract. Use a hand mixer, medium speed, about 1-2 min.

  • In a separate bowl mix the dry ingredients – flour, baking powder baking soda, brown sugar and salt–whisk around to it’s all nicely sifted together. 

  • Time to mix the bowls together! Spoon in the wet ingredients into the dry and mix together using a handheld mixer, medium speed. Put the batter into the muffin tins. I like to fill them up 3/4 of the way up. 

  • Bake at 350 degrees F for 20-25 minutes. 24 minutes is the sweet spot in my oven, but I give a range of 20-25 as every oven is slightly different! Once cooked, cool before icing them with frosting.

  • While cupcakes are cooling, take out a medium sized bowl. First cream the vegan butter and cream cheese. We use a hand-held mixer on low for 1-2 minutes until nice and creamy. Add in vanilla extract and powdered sugar. Mix again for 1-2 minutes until nice and creamy. If you need extra sweetness, add in 1-2 tbsp of powdered sugar. Refrigerate frosting for 15 minute before spreading. Enjoy!

Keyword cupcakes, dairyfree, dessert, muffin, vegan

Source link

Leave a Reply

Your email address will not be published. Required fields are marked *

sixty six  ⁄  33  =