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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Enjoy the most delicious snack that's full of goodness. These cupcakes are packed with ripe bananas, sweet medjool dates, and a hint of flaxseed, creating a moist and flavorful treat. The rich cocoa powder adds a chocolatey depth, while the thick icing on top provides a sweet finish. Perfect for a quick snack or a healthier dessert option.
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Add medjool dates to a small saucepan and cover with cold water.
Bring to a boil and let simmer for 4 minutes.
Remove from heat and allow to cool in the liquid.
Add bananas to a blender.
Add the cooled date mixture, including the liquid.
Add vanilla, sea salt, and milled flaxseed.
Blitz until smooth.
Add melted butter to a separate bowl.
Add eggs and mix gently.
Add sieved plain flour, cocoa powder, and baking powder.
Gently mix and then add the date banana mix.
Mix well until combined.
Transfer batter to a cake tray.
Bake at 180°C for 15 minutes until a skewer inserted comes out clean.
Allow to cool before icing.
Mix icing sugar with cocoa powder and water.
Adjust with more icing sugar if needed for a thick consistency.
Ice the cooled cupcakes.
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Use a silicone cake tray for easy removal of cupcakes.
Can I use regular dates instead of medjool?
Yes, but medjool dates are preferred for their sweetness and texture.
How do I know when the cupcakes are done?
Insert a skewer into the center; if it comes out clean, they are done.
Can I substitute the flaxseed?
You can omit the flaxseed, but it adds nutritional value.
What if I don't have a blender?
You can mash the bananas and dates manually, but the texture may be less smooth.
How do I store these cupcakes?
Store in an airtight container at room temperature for up to 3 days.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
