Snack recipe: Banana Oat Cupcakes With Streusel topping and Salted Caramel Drizzle
- Feeding the Family
- Published on Tuesday, 10 September 2013 11:00
- Last Updated on 08 September 2013
- Monica Costa
- 0 Comments
We love this simple snack recipe for Banana Oat Cupcakes With Streusel topping and Salted Caramel Drizzle. A fabulous gluten free and dairy free cupcake. Delicious sweet banana flavour topped with crunchy oats and a drizzle of salted caramel.
For many, back to school means back to packed lunches. We know it can be a challenging task to keep your children’s lunch new, exciting and healthy but this simple suggestion for snack recipe will make boring lunchboxes and soggy sandwiches a thing of the past, inspiring your children to eat a healthy, balanced lunch, that tickles the taste buds too!
Being in the classroom can be tiring, so make sure you pack slow release energy snacks to keep your kids going throughout the school day. Protein-fuelled toppings and snacks combined with low-sugar carbohydrate based oatcakes provide the perfect lunchbox treat, supplying your little ones with the essential nutrients they need to be top of the class!
Suitable for Vegetarians, Gluten free, Dairy Free, Seed Free, Soy Free
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
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
75g vegan spread
100g coconut sugar or brown sugar
2 Tbsp thick coconut milk from the top part of a can of coconut milk
1tsp Course Sea Salt.
Banana chips to decorate, optional
1. Preheat the oven to 180ºC, gas mark 4.
2. Line a 12-cup muffin pan with baking liners.
3. To make the topping in a bowl, combine the sugar, oats and cinnamon. Pour in the oil and mix in to form crumbs. Set aside.
4. In a food processor beat together the eggs, sugar, oil and banana. Add the dry ingredients and beat lightly to combine.
5. Spoon the batter into the prepared cup cake tins until about ¾ full. Sprinkle over a little of the oat topping.
6. Bake until golden and a toothpick inserted in the centre comes out dry, about 20 minutes; let them cool completely on a wire rack.
7. 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.
8. Drizzle the caramel over the cupcakes to serve. Top with a banana chip is wished to decorate.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums