Megan's Vegan Choc-Chip Banana Cupcakes



2 tablespoons flaxseed meal
6 tablespoons water
2 cups all-purpose flour (plain wholemeal flour works well)
1 teaspoon baking soda
¼ teaspoon salt
1½ cups mashed overripe bananas (about 3-4 medium bananas)
½ cup caster sugar
⅓ cup plus 2 tablespoons of melted coconut oil
1 teaspoon vanilla extract
¾ cup semi sweetened vegan chocolate chips


¼ cup semi sweetened vegan chocolate chips
3 teaspoons maple syrup
Dried banana chips, for decoration.


  1. Preheat the oven to 175 degrees. Line a standard-size 12-cup cupcake tray with patty cases.
  2. Stir together the flaxseed meal and water in a  small bowl. Let sit for 5 minutes, or until the flaxseed meal has absorbed most of the water.
  3. In a separate large bowl, sift the flour, baking soda, and salt. Once sifted, add the sugar.
  4. Use a blender to combine the bananas, coconut oil, vanilla and flaxseed mixture until smooth.
  5. Make a well in the middle of the dry ingredients and pour in the banana mixture, and add the chocolate chips.
  6. Mix the batter until just combined. Do not over stir. The batter will be quite thick.
  7. Divide batter between the 12 patty cases. This mixture should make 12 large cupcakes, so make sure not to overfill each case.
  8. Bake for 20 to 22 minutes, until the tops of the cupcakes spring back to the touch. These cupcakes will not brown, so be careful not to burn them.
  9. Remove from oven and place on a rack to cool for about twenty minutes.
  1. Place the remaining chocolate chips and maple syrup into a bowl.
  2. Place the bowl in the microwave for between 30 to 45 seconds.
  3. Remove the bowl and stir the mixture until combined. Add additional maple syrup if needed, until the mixture becomes thin enough to drizzle.
  4. Once the cupcakes have cooled, drizzle the warm ganache mixture across the top of each individual cupcake.
  5. Decorate each cupcake using banana chips to add an extra crunch!