There are several cupcake/ muffin recipes here and one for frosting. All recipes are:
-No sugar added
-Gluten free optional
-No artificial dyes
-Organic (if you choose)
1. Vegan Vanilla Banana Cupcakes with No Added Sugar (Gluten Free Option)
• 1 ¾ cups All Purpose Flour (or substitute gluten free all purpose flour)
• ½ tsp salt (see my salt guide)
• 1 tsp baking soda
• 3/4 cup mashed banana
• 1/3 cup water or non-dairy milk. Can also use substitute some of this with applesauce.
• ⅓ cup coconut oil, melted
• 2 tsp vanilla or other extract
• 1 Tbsp vinegar (white, apple cider or coconut)
• Optional: 4 drops stevia
Sift the flour into a bowl and add the baking soda and salt.
Then add the water, vanilla extract, oil and vinegar.
Mix until just combined. Don’t overmix; tiny lumps are fine.
Pour evenly into greased cupcake pans (makes about 12). I recommend stainless steel pans. If you use liners, If You Care brand is what I would choose (Amazon Affiliate link: https://amzn.to/3BaOQjJ. If you want to use colorful liners, you can add those after baking and slide them over the If You Care ones.
Place into the oven and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick inserted into the center doesn’t come out clean, then put them back in for a further 5 minutes. Repeat until done.
2. Vegan Chocolate Banana Cupcakes with No Added Sugar
Same as above but substitute ¼ cup of the flour with ground cacao. See my guide about low lead chocolate.
Allow to cool thoroughly before frosting.
3. Banana Almond Muffins with No Added Sugar (Gluten-Free + Vegan)
- 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water or 2 small eggs if you’re not vegan)
- 2 medium ripe bananas
- 3 Tbsp applesauce
- 3 Tbsp unsweetened plant milk or water
- 1 tsp pure vanilla extract
- 1 tsp aluminum-free baking powder
- 1 cup almond flour or meal
- 2/3 cup quinoa flour or other gluten free flour
In a large bowl, prepare flax eggs by mixing flaxseed + water and letting rest for a few minutes.
Preheat oven to 350 degrees F (176 C) and grease or line a stainless steel muffin tin. There will probably be about 8 muffins.
Next add bananas and mash or purée with a mixer. Add applesauce, baking powder, vanilla, water and stir.
Add almond meal and quinoa flour and stir once more.
Pour evenly into greased cupcake pans (makes about 12). I recommend stainless steel pans. If you use liners, If You Care brand is what I would choose.
Bake for 30-40 (+) minutes or until a toothpick inserted into the center comes out clean and they become somewhat firm to the touch with a little give. They should appear golden brown on top.
Remove from oven and let rest in pan for 5 minutes. Then they can be removed to finish cooling.
Can be stored in an airtight container for several days. Freeze for longer storage.
4. Banana Muffins with No Added Sugar (Gluten Free Options)
No Picture, but they look similar to #2, or a cross between #2 and #3, but more of a toasty golden brown.
- 1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup (56 grams) milk of choice or water
- ⅓ cup (75 grams) melted coconut oil
- 1/3 cup applesauce
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (see my salt/spice guide), plus more to swirl on top if desired
- 1 ¾ cups (220 grams) white whole wheat flour, regular whole wheat flour, all-purpose flour, gluten-free all-purpose flour blend, spelt flour, whole wheat pastry flour, or oat flour (but use 2.5 cups).
- Optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices, blueberries, etc.
Mix all ingredients except flour. Add flour and mix until just combined. Don’t overmix; tiny lumps are fine.
Pour evenly into greased cupcake pans. I recommend stainless steel pans. If you use liners, If You Care brand is what I would choose.
Place into the oven preheated to 350 degrees and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick inserted into the center doesn’t come out clean, then put them back in for a further 5 minutes. Repeat until done. Cool thoroughly.
Vegan, Lower Sugar Decorating Frosting
This recipe makes quite a bit of frosting. If you have excess, it can be frozen. or you can try to cut the recipe in half.
- 2 pounds organic powdered/confectioners’ sugar (cane sugar is best for texture and organic ensures it is vegan. I explain further in this post). 3.5- 4 cups equals one pound.
- Low sugar option: Substitute some of the sugar with tapioca flour. The more you substitute, the less sweet the frosting will be. You can experiment with stevia or monk fruit to help add more sweetness.
- 1 and ⅓ cup organic palm oil shortening by Nutiva (Amazon associates link) or Spectrum
- ½ cup plant milk or water
- 2 teaspoons organic vanilla or other extract
- Pinch of salt (optional)
- Natural food dye (in my opinion, the best as far as toxicity of ingredients is India Tree [Amazon Associates link] brand)
Mix one cup at a time of sugar with small amounts of liquid, using en electric mixer. Add vanilla and and food coloring last. To make the color swirl pattern shown in my photos, I mixed small bowls with a different color in each, and then put some of each in the piping bag with a long cake decorating spatula.
The tricky part is getting a perfect consistency. Sometimes you need more water, sometimes a little less water. But the great thing is that you can manipulate the icing to get the proper consistency by adding more water or more confectioners’ sugar. Consistency is very important; it needs to be thin enough to squeeze through a piping tool, but firm enough to hold a shape.
Check out my Facebook post about tips for healthier baking.
And for all of my heathy recipes, see this album.
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