Banana oat cupcakes with a salted caramel crunch

  1. Preheat the oven to 180ºC, gas mark 4 and Line a muffin tin with baking liners

  2. To make the topping combine the sugar, oats and cinnamon. Pour in the oil and mix in to form crumbs. Set aside.

  3. In a food processor beat together the eggs, sugar, oil and banana. Add the dry ingredients and beat lightly to combine.

  4. Spoon the batter into the prepared cup cake tins until about ¾ full. Sprinkle over a little of the oat topping.

  5. Bake for 20 minutes or until golden and let them cool completely.

  6. 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. Drizzle over the cupcakes to serve.

Recipe by
Guest Author
Prep time
20 minutes
Cooking time
20 minutes

This delicious banana oat cupcakes with a salted caramel crunch will be a great treat for the whole family!

Recipe by Christine Bailey

  • For the cupcakes;
  • 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
  • For the oat crunch;
  • 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
  • For the salted caramel;
  • 75g vegan spread
  • 100g coconut sugar or brown sugar
  • 2 Tbsp thick coconut milk from the top part of a can of coconut milk
  • 2 Tbsp thick coconut milk from the top part of a can of coconut milk

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