Banana oat cupcakes with a salted caramel crunch
Prep time
20 minutes
Difficulty
Easy
Cooking time
20 minutes
Servings
12
Overview
This delicious banana oat cupcakes with a salted caramel crunch will be a great treat for the whole family!
Recipe by Christine Bailey
Ingredients
- For the cupcakes;
- 2 large eggs
- 100g coconut sugar or xylitol
- 100g coconut butter or vegan spread
- 1 large banana
- 100g Gluten-Free plain flour
- 50g gluten free Nairn’s porridge oats
- 2 tsp. baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- For the oat crunch;
- 30g coconut sugar or xylitol
- 50g Nairn’s gluten free porridge oats, ground up roughly in a food processor
- 1 teaspoon cinnamon
- 2tbsp melted coconut oil or vegan spread, melted
- For the salted caramel;
- 75g vegan spread
- 100g coconut sugar or brown sugar
- 2 Tbsp thick coconut milk from the top part of a can of coconut milk
- 2 Tbsp thick coconut milk from the top part of a can of coconut milk
