Dessert: Vegan Banana Bread French Toast Cupcakes

This recipe includes fertility superfoods such as:

Cinnamon, Nuts, Walnuts

Health and fertility benefits of Vegan Banana Bread French Toast Cupcakes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1/2 cup mashed overripe banana (about 1 medium banana)
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon baking soda
2/3 cup soy or rice milk
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup walnuts, toasted, cooled and chopped

Instructions

For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake tin with paper liners.
Throw your mashed banana in a blender or just smash it with a fork. Sift the flour, sugar, baking powder, cinnamon, salt and baking soda into a large bowl and mix well. Whisk together the soy milk, oil, vanilla, almond extract and mashed banana in a smaller bowl. Stir or fold the wet ingredients into the dry ingredients (small lumps are fine), and then gently fold in the walnuts. Fill the liners two-thirds full and bake until the tops spring back when lightly touched, 20 to 22 minutes. Cool in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and cool completely before frosting.
For the maple buttercream: Beat together the confectioners' sugar, margarine, vegetable shortening, maple syrup, maple extract and salt with an electric mixer until the frosting is pale and fluffy. Divide the frosting evenly between the cupcakes.

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