Ingredients

For cupcake

• 1/2 Mayver’s Smooth Peanut Butter
• 1/2 cup almond milk (or any other milk)
• 1/2 cup ripe banana (about 1 large)
• 3/4 cup natvia (or normal sugar)
• 1/3 oil (olive, coconut or canola)
• 1 tsp vanilla extract
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• pinch of cinnamon
• 1/3 cup cacao powder
• 1 cup flour  (all purpose or spelt)

For frosting

• 2 RIPE avocados
• 1/4-1/2 cup cacao powder (add more or less depending on your preference)
• 1/4-1/2 cup of maple syrup (again, adjust to your taste)
• 1/2 tsp vanilla extract
• pinch of salt

Method

For cupcakes

1. Preheat oven to 180 degrees Celsius, line pans with paper liners or grease.
2. Mash the banana well in a small bowl and whisk in the milk, oil, vanilla extract and sugar until combined without any large lumps. In a separate bowl, sift together all the other ingredients and make a well in the centre to pour the banana mixture into. Stir until combined and smooth (don’t overmix).
3. Divide and pour the batter, only filling the pans to about 1/4 full. Place a tablespoon of peanut butter (this will be the filling)  and cover with more batter until about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Once done, transfer on a cooling rack before putting on the frosting.

For frosting

1. Scoop out the avocado flesh and place in a food processor (or blender) and mix until smooth and combined. Taste the frosting and add more cocoa or sweetener depending on your preference.
2. Once finished, place in a piping bag and frost onto the cupcakes. You can top it with more chocolate, nuts, fruit, anything you like

This amazing vegan recipe was provided by the lovely @sprinklesofhealth