BANANA SALTED CARAMEL CUPCAKES // RECIPE BY AMY LEE ACTIVE
Amy Lee Active has done it again with these delicious banana cupcakes, topped with a creamy date and cashew frosting.
They're packed with wholefood ingredients, including our Vanilla Bean Daily Protein powder. These treats are perfect for meal prep OR dessert - how good is that?
2 Ripe Large Bananas (300g)
1.5 scoops@activatednutrientsPea Protein Powder (Vanilla) (45g)
1/3 cup Coconut Sugar (45g)
1/3 cup Sweetener (I use Natvia Icing Mix) (40g)
1/2 cup Oat Flour (60g) (oats processed into flour)
2 tbsp Coconut Oil (30g)
2 tbsp Almond Butter or Tahini (30g)
1/2 cup Unsweetened Almond Milk (120g)
1 tsp Vanilla
1/4 tsp Cinnamon
1 tsp Baking Powder
Pinch of Salt
Salted Caramel Frosting
1 1/4 cup Cashews (soaked for an hour, or quick-soaked in boiling water for 20 minutes) (170g)
1/4 cup Medjool Dates (15 dates) (if dates are not soft, then soak)
1/2 Ripe Banana (85g)
2 tbsp Pea Protein Powder (Unflavoured or Vanilla) (10g)
1/4 cup Unsweetened Almond Milk (70g) (may need more or less depending on consistency)
1/2 tsp Salt
1. For the cupcakes: If your oats are whole, make sure you process them until they are a flour consistency first. Add all cupcake ingredients until you get a smooth, thick batter. Pour into 10 muffin moulds until each is 3/4 full.
2. Bake at 160 C / 320 F for about 35-40 minutes or until a skewer inserted comes out clean. Let cool.
3. For frosting, process all the frosting ingredients together until very smooth.
4. Scoop the frosting into a plastic sandwich bag with a piping nozzle stuck in one corner and frost the cupcakes.