Banana Cupcakes
[Vegan]

For the Vegan Cupcakes:

• 3/4 cup whole wheat pastry flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/8 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons vegan butter, slightly melted
• 1 tablespoon ground flaxseed
• 3 tablespoons unsweetened almond milk
• 1/4 cup light brown sugar
• 1 1/4 cups mashed ripe banana, about 2 – 3 ripe bananas
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon almond extract, optional
• 1/2 cup ground walnuts, folded in at the end

For the Peanut Butter Frosting:

• 1/4 cup smooth peanut butter
• 2 tablespoons vegan butter, room temperature
• 2 tablespoons powdered sugar, sifted
• 1/2 tablespoon maple syrup
• Dash of pure vanilla extract

For the Garnishes:

• Some ground walnuts
• Some fresh banana slices