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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?

Banana Cupcakes 

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.