Inspired by Erin Ireland's To Die for Banana Bread, these Sweet N' Salty Banana Cupcakes are moist, tender, loaded with banana flavour, and super fluffy! Do not omit the salt, because it ties all the ingredients together and elevate the flavours to a whole other level!
Ingredients
CUPCAKES
½ c. dates, rehydrated & pitted*
3 large bananas
2 egg whites
3 tbsp. coconut oil
2 tbsp. organic sour cream
¾ c. oat flour**
¼ c. white quinoa flour
1 tsp. baking soda
1 tsp. baking powder
¾ tsp kosher salt
½ c. oats
FROSTING
¼ c. organic sour cream
3 tbsp. peanut butter
½ tsp. kosher salt
2 tsp. maple syrup
Banana slices, for garnish
Instructions
Preheat oven to 350 F.
Prepare cupcake pan with cupcake liners or your favourite non-stick spray.
In a food processor, add in dates, bananas, egg whites, coconut oil, and sour cream to combine.
Once the wet ingredients are fully pureed together, add in the oat flour, quinoa flour, baking soda, baking powder, and salt. Pulse 4-5 times.
Add in oats and pulse a few more times until a muffin batter forms.
Bake in the oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Transfer to a wire rack to cool.
For the frosting, mix all the ingredients together in a small bowl.
Once cupcakes are completely cooled, decorate the cupcake with the frosting and garnish with a couple banana slices. Enjoy!
Notes
* To rehydrate dates, simply soak them in hot water for 10-15 minutes ** You can make your own oat flour in a coffee grinder or food processor
Recipe by Radiant Rachels at https://radiantrachels.com/sweet-n-salty-banana-cupcakes/