Peanut Butter & Banana Vegan Cupcakes for Macmillan

Peanut butter and banana vegan cupcakes on a cooling rack, decorated with icing, shards of dark chocolate and banana chips
Credit: Macmillan’s Coffee Morning takes place on Friday September 27 and we need your help to support the growing number of people living with cancer across the UK. You can sign up at

Thousands of friends of Macmillan Cancer Support will be joining in the World’s Biggest Coffee Morning on Friday, September 27. Here’s a deliciously different, surprisingly easy recipe for vegan cupcakes that everyone can enjoy – on the day, or at any time!

Preparation time: 15min
Cooking time: 18-20min
Makes: 12

  1. Heat oven to 180C/165C fan and line your muffin tins.
  2. In a bowl, combine the flour, sugar, 1⁄2tsp salt and bicarbonate of soda.
  3. In a second bowl roughly mash the bananas and with the oil and vanilla extract.
  4. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t over-mix or your cupcakes will be heavy). Add dairy-free milk as required to achieve a soft, dropping consistency.
  5. Spoon the mixture into the cases and bake for 18-20min. Allow to cool.
  6. For the icing, beat the ingredients together until you have a smooth paste. Pipe onto the cooled vegan cupcakes. Garnish with crushed peanuts, banana chips and grated chocolate.