This is a wonderful recipe that my vegan step-daughter gave me. So delicious and so healthy. My younger kids loved them! Top with chia seeds, black sesame seeds, or chocolate chips! I add whatever I want to the frosting; you could add peanut butter or peanut butter chips!
Ingredients
- 2.25 cups whole wheat flour
- 2 cups brown sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1.5 cups water
- 1 over-ripe banana , mashed
- 0.5 cups canola oil
- 4 teaspoons apple cider vinegar
- 0.5 cups chocolate chips , or more to taste
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 muffin cups or line with paper liners.
-
2
Whisk whole wheat flour, brown sugar, cocoa powder, and salt together in a large bowl.
-
3
Stir water, banana, canola oil, and apple cider vinegar together in a separate bowl; add to flour mixture and blend until batter is smooth. Stir in chocolate chips. Pour batter into prepared muffin cups.
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4
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Transfer cupcakes to wire wracks to cool completely.
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5
Beat peanut butter and margarine together in a bowl with an electric mixer; add coconut milk and vanilla. Gradually beat confectioners' sugar into peanut butter mixture until icing is well-mixed.
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6
Top cooled cupcakes with icing.
Nutrition Facts
Per serving
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