Cake Mix Doughnut Cupcakes with Nutmeg or Cardamom and Rosewater

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

If you're looking for something super fast to make for dessert, try this recipe! The texture of these is not as fluffy as if you were to just follow the recipe on the box. These are a little more dense and dough-nutty.

I divided the batter in half and made 2 flavours, but you could just do one or the other.

Cake Mix Doughnut Cupcakes with Nutmeg or Cardamom and Rosewater

Makes 18 muffins

Ingredients

1 box vanilla cake mix
3 large eggs
1/2 cup unflavoured oil
1/4 cup sour cream
3/4 cup milk
1 teaspoon nutmeg
1/2 teaspoon (or more) ground cardamom
1 tablespoon rosewater
1 cup powdered sugar
1/2 teaspoon vanilla powder (or vanilla extract)
milk

Directions

Preheat the oven to 350F and line 18 muffin cups with paper liners (I use ones made of parchment).
In a large bowl combine cake mix, eggs, oil, sour cream and milk with a whisk until smooth.
Place half of the batter into a second bowl.
Stir the nutmeg into one bowl, and the cardamom and rosewater into the other.
Divide the batter among the muffin cups.
I added a pistachio to the cardamom rosewater cupcakes so we could identify them easily once removed from the muffin tray.
Bake for 18-22 minutes or until a tester comes out clean.
Mix the powdered sugar, vanilla and a tiny drizzle of milk together until smooth. Add more milk slowly if needed. It should be thinner than toothpaste but not runny.
Spread or drizzle over the cupcakes while they are still warm.