dry - cupcakes:
1 cup rolled oats
1 cup unsweetened shredded coconut
1/4 cup raw hazelnuts (or another nut!)
1/3 cup unsweetened high quality cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
wet - cupcakes:
1 large banana
1/2 cup applesauce (or 1 small apple + 1 tsp water)
1/2 tsp apple cider vinegar
1/3 cup maple or agave syrup
1/4 tsp vanilla extract
creamy chocolate frosting (double recipe for extra frosting!):
1 cup organic powdered sugar
2 Tbsp cocoa powder, unsweetened
1 1/2 Tbsp virgin coconut oil
2 Tbsp vegan butter (soy free Earth Balance used)
1 1/2-3 tsp water (as needed)
2 Tbsp vegan cream cheese
pinch of salt
1/8 tsp vanilla extract
dry - cupcakes:
1 cup rolled oats
1 cup unsweetened shredded coconut
1/4 cup raw hazelnuts (or another nut!)
1/3 cup unsweetened high quality cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
wet - cupcakes:
1 large banana
1/2 cup applesauce (or 1 small apple + 1 tsp water)
1/2 tsp apple cider vinegar
1/3 cup maple or agave syrup
1/4 tsp vanilla extract
creamy chocolate frosting (double recipe for extra frosting!):
1 cup organic powdered sugar
2 Tbsp cocoa powder, unsweetened
1 1/2 Tbsp virgin coconut oil
2 Tbsp vegan butter (soy free Earth Balance used)
1 1/2-3 tsp water (as needed)
2 Tbsp vegan cream cheese
pinch of salt
1/8 tsp vanilla extract