Ground oats and peanuts take the place of flour and bananas are used instead of butter in these flourless chocolate cupcakes.
1 person made this
160g rolled oats
45g cocoa powder
1 1/2 bananas
4 tablespoons honey
4 tablespoons maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
Method Prep:15min › Cook:18min › Ready in:33min
Preheat oven to 190 C / Gas 5. Line a 12-hole cupcake tin with paper cases.
Place oats, cocoa powder and peanuts in a food processor or blender; process until fine and pour into a large bowl.
Combine coffee, eggs, banana, honey, maple syrup and vanilla extract in the blender; puree until smooth. Pour over oat mixture and beat to combine. Add bicarbonate of soda and baking powder; mix until just combined.
Spoon cupcake mixture into paper cases, filling 3/4 full.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, 18 to 20 minutes.