Banana oat cupcakes with a salted caramel crunch
This delicious banana oat cupcakes with a salted caramel crunch will be a great treat for the whole family!
Recipe by Christine Bailey
- 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
-
Preheat the oven to 180ºC, gas mark 4 and Line a muffin tin with baking liners
-
To make the topping combine the sugar, oats and cinnamon. Pour in the oil and mix in to form crumbs. Set aside.
-
In a food processor beat together the eggs, sugar, oil and banana. Add the dry ingredients and beat lightly to combine.
-
Spoon the batter into the prepared cup cake tins until about ¾ full. Sprinkle over a little of the oat topping.
-
Bake for 20 minutes or until golden and let them cool completely.
-
To make the caramel, put all the ingredients in a pan and bring to the boil. Simmer for 2-3 minutes. Allow to cool to thicken. Drizzle over the cupcakes to serve.
