fluffy sweet banana cupcakes topped with rich chocolatey frosting:)
ridiculously simple and insanely delicious! like everything you love abt banana bread combined with everything you love abt a good ol cream cheese frosting
THE RECIPE:
yields 11-12 cupcakes
prep time: 15 min
cook time: 24 min
total time (including cooling): 1 hr 9 mins
ingredients
for the cupcakes-
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mix, and let sit for 5 min)
2 overripe bananas
1/4 cup melted coconut oil
1/4 cup nut or seed butter
1/4 cup coconut sugar
2 tbsp maple syrup
1/4 cup non dairy milk
1 tsp vanilla
1 1/4 cup gf oats
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
for the frosting-
1/3 cup @sperofoods vegan chocolate cream cheese
1/4 cup vegan butter (soft, can sub coconut oil)
1/3 cup powdered sugar
2 tbsp cacao powder
a dash of vanilla
1/2 tsp salt
sprinkles (optional)
instructions
*preheat oven to 350 F and line a cupcake tin, set aside
*for the cupcakes- in a blender, blend together the flax egg, bananas, coconut oil, nut or seed butter, coconut sugar, maple syrup, non dairy milk, and vanilla until completely smooth
*blend in the oats, baking powder, baking soda, and salt until smooth and pour the batter evenly into the cupcake tins, bake in the oven for 23-24 min, and let cool completely (abt 30 mins)
*for the frosting- in a large bowl with a whisk, cream together the chocolate cream cheese, vegan butter, powdered sugar, cacao powder, vanilla, and salt until completely smooth (may take 2-3 mins)
*frost the cupcakes using a butter knife or piping bag, top with sprinkles, and enjoy! (best kept in fridge)