Banana Peanut Butter Pupcakes (Vegan)
Ingredients
Cake:
- 1 ½ cups Organic Whole Grain flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp baking powder
- Pinch of salt
- ¼ cup melted coconut oil, cooled
- ½ cup ripe Banana (about 1.5 bananas)
- 2 tbsp Organic Peanut Butter, Smooth
- ½ cup Oat milk
- 1/4 cup maple syrup
- 1 tsp apple cider vinegar
Frosting:
- ⅔ cups plain dairy-free yogurt (dairy-free)
- ¼ cup maple syrup
- 1 tbsp peanut butter
Optional Topping:
- Sliced banana, chilled in the freezer
Instructions
Preheat the oven:
- Preheat oven to 350°F (175°C).
Prepare the dry ingredients:
- In a bowl, mix flour, baking powder, salt, baking soda, and cinnamon.
Melt coconut oil and cool:
- Melt coconut oil and let it cool.
Prepare the wet ingredients:
- In a separate bowl, combine banana, peanut butter, oat milk, maple syrup, and vinegar.
Combine wet and dry ingredients:
- Mix wet and dry ingredients thoroughly, adding coconut oil last.
Bake the pupcakes:
- Grease a cupcake pan with coconut oil.
- Pour batter into the prepared pan.
- Bake for about 30 minutes until dry inside. Test with a skewer to ensure it comes out clean.
Cool the pupcakes:
- Let the pupcakes cool completely.
Prepare the frosting:
- Mix yogurt, maple syrup, and peanut butter in a bowl.
- Place in the refrigerator to chill for 20 minutes.
Frost the pupcakes:
- Once the pupcakes are cooled, spread the yogurt frosting on top.
Add optional topping:
- Slice a banana and chill in the freezer.
- Place a frozen banana slice on top of each cupcake before serving.
Video Description
Let’s celebrate my best friend, Frankie’s (Miss America’s), 3rd Birthday with these delightful and perfect homemade Banana Peanut Butter Cupcakes (Pupcakes) that are so easy to bake, even I did it! Indulge in the perfect blend of banana bliss and a touch of smooth organic peanut butter goodness, topped with a creamy luscious dairy-free yogurt and maple syrup frosting. These mouth-watering treats are not only a taste sensation, they’re also a healthy choice, wicked easy to make and fun to share. Join the party and learn how to make these irresistible vegan and wholesome cupcakes with me, that combine flavors that dogs love too and there’s fun in every bite!
PUPCAKES FOR THE QUEEN | Vegan
Banana Peanut Butter Cupcakes for Frankie’s 3rd Birthday
Cake:
1 ½ cups Organic Whole Grain flour
1 tsp baking soda
1 tsp cinnamon
½ tsp baking powder
Pinch of salt
¼ cup melted coconut oil, cooled
½ cup ripe Banana (about 1.5 bananas)
2 tbsp Organic Peanut Butter, Smooth
½ cup Oat milk
1/4 cup maple syrup
1 tsp apple cider vinegar
Frosting:
⅔ cups plain dairy-free yogurt
¼ cup maple syrup
1 tbsp peanut butter
Instructions:
Preheat oven to 350°F (175°C).
In a bowl, mix flour, baking powder, salt, baking soda, and cinnamon.
Melt coconut oil and let it cool.
In a separate bowl, combine banana, peanut butter, oat milk, maple syrup, and vinegar.
Mix wet and dry ingredients thoroughly, adding coconut oil last.
Grease pan with coconut oil and pour batter in.
Bake for about 30 minutes until dry inside.
Let cake cool.
Mix yogurt, 1 TBS of the peanut butter and maple syrup for frosting – place in refrigerator to chill for 20 minutes.
Spread yogurt frosting on cooled cake.
#vegan #pupcakes #dog #puppy #cupcakes