12 pieces

Ingredients: 15 ml lemon juice, 225 ml vegetable milk, 1 ripe banana, 30 ml (avocado) oil, 2 tbsp extra sweet stevia (Green Sweet), 1.5 teaspoon vanilla, 180 grams self-raising flour, 100 grams spelled flour, 1 teaspoon cinnamon , 1.5 teaspoons of tartar baking powder, 1/2 teaspoon of baking soda and a pinch of salt.

Top: soy whipped cream (whipped and half of the whipped cream colored with 1 teaspoon beetroot powder), some red fruit, and ½ love bonbon

Step 1

Preheat the oven to 200 degrees. And get the cupcake holders ready.

Step 2

Combine all dry ingredients and stir well.

Step 3

Place all wet ingredients in the food processor, blender or tall measuring cup and mix into a smooth emulsion.

Step 4

Pour the wet mixture into the flour and stir well.

Step 5

Divide the batter among the 12 cupcake holders and place in the oven for about 18-20 minutes.

Step 6

Let the cupcakes cool and top with 1 tablespoon of soy whipped cream, fresh fruit and a love bonbon, if desired.

Step 7

Would you like to bring a cupcake? You put this (without topping) in your boho tiffin.

Store the cupcakes in a container that you can close tightly. Consume within 3 days. You can also freeze them!