Easy to make, wholesome banana and Honey Cupcakes. Olive oil is a perfect substitute for butter. Simply warm it before you use and stir through. Incorporating olive oil guarantees a moist, light and fluffy cake without the hassle of worrying how much to beat it. Naturally sweetened with just the right amount of honey, and made with part Wholemeal flour to keep you feeling full for longer. It serves as a quick grab and go snack.
These cupcakes are perfect as sometimes we always have that one last overripe banana we don’t know what to do with. You will make apx 8-10 delicious larger sized muffins.
Its paramount to use freshly squeezed orange juice rather than bottled orange juice.
Makes: 12 muffins or large cupcakes
Cooking Time: 25 mins at 180°C
Prep Time: 20 minutes
100g Pure Olive Oil
1 Juice of freshly squeezed orange
1/2 cup milk, ( almond or coconut milk)
2 eggs ( 60g each ) lightly beaten
100g Pure Honey
160g Self Raising Flour
100g Wholemeal Self Raising Flour
1 tbsn vanilla bean essence
1/2 cup walnuts
Warm the olive oil, milk and Honey. Don’t boil. The honey will liquify a little as it warms, and the olive oil will mix through the cake batter easier.
Poor the orange juice into the banana. Mash the banana with a fork roughly. It’s alright if it’s not perfectly smooth.
Add vanilla essence, eggs and mix through the honey, olive oil and milk mix.
Add the mashed banana. Stir though with a wooden spoon.
Butter your muffin dish and coat the buttered surface well with flour. Dust off any excess flour. Pour the cake batter until the cases are three quarter full. Bake for approximately 25 minutes until bright golden in colour and the knife comes through clean when piercing the cakes.
Your cooking time will vary slighty as there are so many factors. Keep an eye on them when you hit the 20 min mark. Always place the cupcakes in the middle of the oven when baking.