What's better than an Elvis sandwich? A peanut butter and banana infused cupcake! Elvis would approve.

Chocolate Banana Cupcakes With Peanut Butter Frosting [Vegan]

$2.99
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Serves

12 cupcakes

Ingredients

For the cupcakes
  • 1 cup whole wheat flour
  • 3/4 cup raw sugar
  • 5 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 ripe bananas, mashed
  • 1/4 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup non-dairy milk
For the peanut butter frosting
  • 1 cup peanut butter
  • 1/2 cup agave/maple syrup
  • 1/2 cup flour
  • 3 tablespoons almond milk
  • 1/2 teaspoon pure vanilla extract

Preparation

For the cupcakes
  1. Preheat oven at 350 degrees.
  2. In large sized bowl, stir together sugar, coconut oil, vanilla, and mashed bananas.
  3. In medium sized bowl, combine flour, cocoa powder, baking soda and salt. A little at a time, stir in flour mixture and almond milk into the sugar mixture until smooth.
  4. Place batter evenly into lined cupcake pan, and bake for 12-15 minutes.
For the frosting
  1. Simply whisk it all together! Feel free to add more or less of anything to get desired consistency and taste. Frost the cupcakes and top with pretzel pieces.


About The Author

Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

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