DESCRIPTION
Sweet, chocolate, crunchy, and healthy peanut butter cupcakes!!! Make sure to whip a batch of these little beauties to take to your next party or to just enjoy for yourself, because at the end of the long d
INGREDIENTS
For the cupcakes:
1 cup spelt flour
1/4 cup unsweetened cocoa powder
1/2 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
3/4 cup almond milk
2 tbsp sunflower oil
1 tbsp applesauce
1 tbsp.
Peanut Pro NuttZo 1 tbsp apple cider vinegar
For the cupcakes:
2 cup spelt flour
1/2 cup unsweetened cocoa powder
1 cup coconut sugar
2 tsp baking powder
2 tsp baking soda
1 1/2 cup almond milk
4 tbsp sunflower oil
2 tbsp applesauce
2 tbsp.
Peanut Pro NuttZo 2 tbsp apple cider vinegar
For the cupcakes:
3 cup spelt flour
3/4 cup unsweetened cocoa powder
1 1/2 cup coconut sugar
3 tsp baking powder
3 tsp baking soda
2 1/4 cup almond milk
6 tbsp sunflower oil
3 tbsp applesauce
3 tbsp.
Peanut Pro NuttZo 3 tbsp apple cider vinegar
INSTRUCTIONS
Mix dry ingredients in a bowl.
In a separate bowl, mix almond milk, oil, applesauce, Peanut Pro NuttZo, and apple cider vinegar.
Add wet to dry and mix well.
Fill mini muffin tin liners 3/4 of the way full.
Bake at 350 for 10 to 15 minutes.
In the meantime, melt 1/4 cup dark chocolate chips and add to 1/2 cup Peanut Pro NuttZo.
Spread cooled cupcakes with frosting and decorate with Mamma Chia vanilla clusters and cacao nibs.
Enjoy!
