45 min
Suitable for vegans
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Traces of eggs
Traces of eggs
Traces of milk
Traces of milk
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Corinto raisins 0.045 kg
Bananas 0.364 kg
Agave syrup 77.273 g
Harina de espelta 0.091 kg
Vinegar 0.009 l
Vanilla flavour 2.273 g
Bicarbonate 3.636 g
Ground cinnamon 1.364 g
  • Preheat the oven to 180 ºC.
  • Soak the raisins in water.
  • Peel and cut the bananas.
  • In a bowl put the pieces of banana, agave syrup, sunflower oil, vanilla extract and vinegar. 
  • Whisk until you get a uniform batter.
  • In another bowl mix the spelt flour (sifted), baking soda, cinnamon and salt.
  • Gradually add the dry ingredients to the wet whilst mixing to avoid lumps. 
  • Drain the raisins, add them to the batter and mix.
  • Pour the batter into cupcake cases. Be careful not to fully fill them. Do not worry if the batter does not rise very much in the oven.
  • Bake at 180 ºC for approximately 25 minutes.


  • We take as reference for a portion the number of cupcakes made. 
  • In a modular oven, set the programme 5 (top rack), -3 (middle rack), -2 (bottom rack) and the valve closed for 10 minutes. Then, open the valve for the next 15 minutes so that the cupcakes get golden brown on the surface.
Nutritional information (1 portion)
Fiber 3.68 g
Saturates 0.62 g
Monounsaturated fatty acids 1.49 g
Polyunsaturated fatty acids 2.57 g
Cholesterol 0.02 mg
Calcium 15.21 mg
Iron 1.37 mg
Zinc 0.12 mg
Vitamin A 8.71 ug
Vitamin C 4.88 g
Folic acid 10.64 ug
Salt (Sodium) 11.91 mg
Sugars 28.08 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.