Recipe: Appetizing Banana-gingerbread Cupcakes

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Banana-gingerbread Cupcakes Bananas are one of the most frequent purchases I make at the grocery store because my whole family loves them. They make for such an easy (and healthy) snack and so I'm. It's sturdy enough to hold up the thick, creamy batter. You can cook Banana-gingerbread Cupcakes using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Banana-gingerbread Cupcakes

  1. It's 150 g of plain organic wholemeal flour.
  2. You need 50 g of organic rolled oats.
  3. It's 2 tsp of baking powder.
  4. Prepare 80 g of Nutcessity Gingerbread nut butter.
  5. It's 1 tsp of ground cinnamon.
  6. Prepare 1 tsp of ground ginger.
  7. Prepare 2 of large spotty bananas.
  8. Prepare 175 ml of oat 'milk'.

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Banana-gingerbread Cupcakes instructions

  1. Preheat the oven to 180 degrees celcius. Obtain large bowl from cupboard. Add bananas and mash well with a fork..
  2. Add the oat milk (I used organic Oatly - good stuff) and mix well..
  3. Add the nut butter, and again, mix well..
  4. Add the spices, baking powder & oats; again, mix well..
  5. Finally add the flour but don't mix well. Mix with a spatula until you incorporate all the flour - but no more. You'll stop the cake from rising..
  6. Spoon into 7 cupcake cases (or into a small loaf tin: just add 5 minutes onto the cooking time)..
  7. Bake for 20 - 25 minutes or until a skewer comes out just about clean..
  8. Eat with gusto..

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