Preheat the oven on 170ºC.
Chop the bananas and blend them with spinach, milk, oil and molasses.
Blend until smooth.
Mix the dry ingredients in a bowl.
Mix wet and dry ingredients together.
Bake for 30 minutes
For cupcakes, simply place batter in 10-12 cupcake holders and bake for 25-28 minutes.
1 and ½ cup whole-wheat flour or gluten free flour mix
1/2 tsp baking soda
1 tsp baking powder
¼ cup any vegan milk (or water)
¼ cup coconut oil
¼ cup molasses or maple syrup or honey
Optional: 2 cups spinach, washed and stemmed
Yasmine Nazmy is a young French-Egyptian food lover and creator of unique healthy recipes. With a background in arts and environmental engineering, she founded a restaurant in 2014 with a friend: The Vegan Kitchen. It was Egypt’s first vegan and organic restaurant, serving delicious food free of sugar and gluten. A year later, she expanded her horizons and started a catering service named Earthly Delights, following the same trend of healthy plant-based cuisine. Shortly after, she founded KAJU, a line of raw vegan products such as ice cream and cheese. Her creations were then available to be ordered online, and later on in stores; her aim was to make healthy natural food accessible to people all over the country. Over the years, she taught numerous cooking workshops across the capital, and also helped people transition to a plant-based diet and lose weight in a sustainable manner. In 2017, she released her cookbook Happy Belly with over 100 healthy plant-based recipes. Then in 2018 she co-developed a therapy tool with her mother to help people improve their self-perception, as she believes a positive body image and self-love is the first step required to have a healthy relationship with food. She is now starting to spread this message through talks, consultations and workshops.