Lauren Kelly Nutrition

Better Health, Better Food, Better You

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Home
  • About Me
    • Privacy Policy
  • Recipes
  • Props
  • Wellness
  • Services
  • Contact

Vegan Banana Cupcakes with Blueberry Buttercream Frosting

March 31, 2014 by lauren.kelly 10 Comments

Pin
Share
Tweet
Share

This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

Jump to Recipe Print Recipe

My husband gave up chocolate for Lent which is a very big deal for him.  I decided to try to make a healthy cupcake recipe without chocolate that he could enjoy.  And they ended up being magical.

Vegan Banana Cupcakes with Blueberry Buttercream Frosting - Lauren Kelly Nutrition

The combination of the flavors were perfect.  I had intended on making lemon cupcakes with blueberry frosting but I didn’t for two reasons.  1.  Those were too common. 2.  I forgot to buy lemons.  Good thing I always have ripe bananas in my freezer!

Vegan Banana Cupcakes Blueberry Buttercream Frosting - Lauren Kelly Nutrition

 

Vegan Banana Cupcakes Blueberry Buttercream Frosting - Lauren Kelly Nutrition
Print

Banana Cupcakes with Blueberry Buttercream Frosting

Servings 18 cupcakes

Ingredients

  • Banana Cupcakes:
  • 3/4 cup almond meal
  • 3/4 cup coconut flour
  • 1/4 cup ground flax
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 cup coconut oil softened
  • 3/4 cup unrefined sugar
  • 1/3 cup natural applesauce
  • 3 very ripe large bananas, mashed (around 1 1/2 cup)
  • 1 cup unsweetened almond milk
  • Frosting:
  • 1/4 cup blueberries
  • 1/2 cup vegan buttery sticks or you can use regular organic butter but it won't be vegan
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt
  • 2 cups powdered sugar

Instructions

  1. Preheat the oven to 350 degrees. Line a cupcake tin with cupcake liners or grease with coconut oil.
  2. In a large bowl, mix together the almond meal, coconut flour, flax, cinnamon and baking soda.
  3. In another small bowl, mix together coconut oil, sugar, applesauce, bananas and almond milk until combined.
  4. Add wet ingredients to dry ingredients until thoroughly mixed and smooth.
  5. Pour into prepared pan and bake for 20-25 minutes or until thoroughly cooked and when a toothpick placed in the center comes out clean.
  6. Allow to cool in pan for 10 minutes before removing and placing cupcakes on a wire rack. Allow cupcakes to completely before adding the frosting.
  7. Prepare frosting while cupcakes are cooling by mixing all ingredients except powdered sugar together in a large mixing bowl. (I use a hand mixer for this)
  8. Gradually add the powdered sugar and continue to mix the ingredients until they all become combined.
  9. Frost the cupcakes,top with fresh blueberries if desired and serve immediately. Place any leftovers in an airtight container for up to 3 days.

One very important thing about me you should know is that I despise whipped cream.   I mean like spit-it-out- of-my-mouth despise.    On the other hand, I am borderline obsessed with buttercream.  Pretty much all types of buttercream, but homemade is definitely the best.  And it’s so ridiculously easy to make, I’m not sure why more people don’t make it themselves.  I added blueberries to mine for a pretty color and a little nutrition boost.  But if you’d like a deeper blueish/purple color, I suggest you add more blueberries.  I may have eaten a whole container in one sitting and had to use what I had on hand.  It happens.

Some of these cupcakes are extra special because my favorite 7 year old decided to help me.  He’s actually getting really good at decorating! Here are his little hands  showing the buttercream…

Vegan Banana Cupcakes with Blueberry Buttercream Frosting - Lauren Kelly NutritionI hope you enjoy these cupcakes as much as we did.  They were gone in just a few days in my house but they can easily be stored in an airtight container in the refrigerate for a few days. Enjoy!

You might also like

  • No Bake Almond Butter Fudge Bars {Vegan, Dairy-Free, Gluten-Free, Easy}No Bake Almond Butter Fudge Bars {Vegan, Dairy-Free, Gluten-Free, Easy}
  • Chocolate Covered Chocolate Chip Yogurt Bites {Dairy-Free, Gluten-Free, No Bake, 4 Ingredients}Chocolate Covered Chocolate Chip Yogurt Bites {Dairy-Free, Gluten-Free, No Bake, 4 Ingredients}
  • Salted Caramel Dark Chocolate Bars {No Bake, Vegan, Gluten Free, Dairy Free}Salted Caramel Dark Chocolate Bars {No Bake, Vegan, Gluten Free, Dairy Free}
  • White Chocolate Raspberry Chia Pudding {Vegan, Gluten Free, Dairy Free, No Bake}White Chocolate Raspberry Chia Pudding {Vegan, Gluten Free, Dairy Free, No Bake}
Pin
Share
Tweet
Share
Signature

Filed Under: Desserts, Gluten Free, Kids, Recipes, snacks, Vegan, Vegetarian Tagged With: blueberry buttercream, buttercream frosting, Gluten free, healthy treat, healthy vegan cupcakes, vegan, vegan dessert

Comments

  1. Ashley @ Wishes & Dishes says

    March 31, 2014 at 6:02 pm

    These look amazing!! Love the photos!!

    Reply
    • lauren says

      March 31, 2014 at 6:13 pm

      Thank you so much Ashley!!

      Reply
  2. Cari says

    September 9, 2014 at 3:24 am

    I’ve been looking for a cupcake recipe that will incorporate blueberry buttercream frosting for my little girl’s first birthday. Thank you for posting something that looks both healthy and delicious – I can’t wait to try out the recipe!

    Reply
    • lauren.kelly says

      September 9, 2014 at 11:44 am

      I am so glad Cari! Happy birthday to your daughter, I hope you all enjoy the cupcakes!

      Reply
  3. Jennilee says

    March 28, 2015 at 1:24 pm

    Is almond meal different than almond flour? I have almond flour.

    Reply
    • lauren.kelly says

      March 28, 2015 at 1:42 pm

      it’s the same thing Jenilee! I hope you like them! 🙂

      Reply
  4. Catherine says

    May 27, 2015 at 2:41 pm

    Dear Lauren, I love the texture of these cupcakes. They sound wonderful and look splendid. xo, Catherine

    Reply

Trackbacks

  1. Vegan Banana Cupcakes with Blueberry Buttercream Frosting says:
    March 31, 2014 at 10:00 pm

    […] See on laurenkellynutrition.com […]

    Reply
  2. 40 Delicious Vegan Cupcake Recipes. - The Pretty Bee says:
    October 11, 2017 at 6:08 pm

    […] Banana Cupcakes with Blueberry Buttercream Frosting from Lauren Kelly Nutrition Cupcakes So Good There’s No Way They’re Vegan! from Well Vegan Vegan Cupcakes with Faux Buttercream from Tinned Tomatoes Funfetti Cupcakes from The Vegan Video Pantry […]

    Reply
  3. Triple Chocolate Cake {Vegan, Dairy-Free} says:
    April 17, 2020 at 11:00 pm

    […] vegan treats and desserts I thought you might like: Vegan Vanilla Cake from Loving It Vegan Vegan Banana Cupcakes with Blueberry Buttercream Frosting from Lauren Kelly Nutrition Fluffy One Bowl Vegan Sugar Cookies from The Minimalist Baker Vegan […]

    Reply

Leave a Reply to lauren.kelly Cancel reply

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

Recipe Rating




Lauren Kelly

Lauren Kelly
My Newest Cookbook!
Greek Yogurt Cookbook

Most Popular Recipes

  • Simple to make with all wholesome ingredients, these Cranberry Almond Energy Balls are a must make! No Bake Cranberry Almond Energy Balls {Gluten Free, Sugar Free, Keto, Low Carb, Dairy Free, Vegan}
  • Matcha Coconut Ice Cream from Lauren Kelly Nutrition #vegan #glutenfree #dairyfree Matcha Coconut Ice Cream {4 Ingredients, No Churn, Vegan, Dairy-Free, Gluten-Free}
  • This Spiked Apple Cider from lauren Kelly Nutrition is the cocktail you need this Fall! Spiked Apple Cider
  • This Healthy Mexican Casserole is my favorite, easy meal. It's gluten free, delicious and is ready in 30 minutes! Healthy Mexican Casserole
  • Gingerbread Chocolate Overnight Oats make the perfect, healthy breakfast! Gingerbread Chocolate Overnight Oats {Vegan, Gluten-Free, Dairy-Free}
  • Vegetable Parmesan Quinoa made in the Slow Cooker! Lauren Kelly Nutrition Vegetable Parmesan Quinoa in the Slow Cooker
  • This Bulletproof Hot Chocolate will be your favorite winter drink! Low carb, keto, paleo & gluten free too. From Lauren Kelly Nutrition Bulletproof Hot Chocolate {Low Carb, Keto, Gluten Free, Dairy Free, Vegan}
  • These Carrot Cake Cookies are delicious and nutritious enough to eat for breakfast! www.laurenkellynutrition.com Carrot Cake Breakfast Cookies with Cream Cheese Icing {Gluten-Free}
  • The Easiest Baked Ziti Ever! www.laurenkellynutrition.com The Easiest Baked Ziti
  • Creamy Spinach and Mushroom Gratin from The Ketogenic Kitchen Cookbook Creamy Spinach and Mushroom Gratin {Low Carb, Keto, Gluten Free}

Recent Posts

  • No Bake Cranberry Almond Energy Balls {Gluten Free, Sugar Free, Keto, Low Carb, Dairy Free, Vegan}
  • Strawberry Spinach Salad {Gluten Free, Dairy, Free, Keto, Low Carb, Vegan}
  • Creamy Cauliflower Soup {Keto, Low Carb, Gluten Free, Sugar Free}
  • Almond Flour Thumbprint Cookie {Gluten Free, Sugar Free, Vegan, Low Carb, Keto}
  • No Bake Cookie Dough Bars {Sugar Free, Low Carb, Gluten Free, Keto}
Wheat-Free Cooking!
Everything Wheat Free Book

Categories



Lauren Kelly Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program
designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


© 2021 · Lauren Kelly Nutrition • Privacy Policy • Log in
Enter your name and email and get the weekly newsletter... it's FREE!
LAUREN KELLY NUTRITION
Your information will *never* be shared or sold to a 3rd party.