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Before you jump to Banana-gingerbread Cupcakes recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
The benefits of healthy eating are these days being given more attention than ever before and there are good reasons why this is so. Poor diet is a leading factor in diseases such as heart disease and hypertension which can place a drain on the economy. While we’re always being counseled to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. People typically assume that healthy diets demand a great deal of work and will significantly alter the way they live and eat. In reality, however, merely making a few minor changes can positively impact day-to-day eating habits.
The first change you can make is to pay more attention to what you purchase when you go to the grocery as it is likely that you tend to pick up many of the things without thinking. For instance, most probably you have never checked the box of your favorite cereal to find out how much sugar it has. One nutritious alternative that can give you a positive start to your day is oatmeal. You don’t like eating oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.
Thus, it should be quite obvious that it’s not difficult to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to banana-gingerbread cupcakes recipe. To make banana-gingerbread cupcakes you only need 8 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Banana-gingerbread Cupcakes:
- Get plain organic wholemeal flour
- Take organic rolled oats
- Prepare baking powder
- Provide Nutcessity Gingerbread nut butter
- You need ground cinnamon
- Get ground ginger
- Use large spotty bananas
- You need oat 'milk'
Instructions to make Banana-gingerbread Cupcakes:
- Preheat the oven to 180 degrees celcius. Obtain large bowl from cupboard. Add bananas and mash well with a fork.
- Add the oat milk (I used organic Oatly - good stuff) and mix well.
- Add the nut butter, and again, mix well.
- Add the spices, baking powder & oats; again, mix well.
- Finally add the flour but don't mix well. Mix with a spatula until you incorporate all the flour - but no more. You'll stop the cake from rising.
- Spoon into 7 cupcake cases (or into a small loaf tin: just add 5 minutes onto the cooking time).
- Bake for 20 - 25 minutes or until a skewer comes out just about clean.
- Eat with gusto.
I have adapted the banana cupcake recipe from Sally's Baking Addiction. I made a few changes to make it fit my preferences. Gingerbread Cupcakes with Eggnog Filling and Cream Cheese Frosting. Bananas are one of the most frequent purchases I make at the grocery store because my whole family loves them. They make for such an easy (and healthy) snack and so I'm.
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