These little tasty treats are the cross between a brownie and a muffin and oh so good. They also freeze and reheat beautifully.
Chef's Note: For brownie cupcakes, smear with smooth peanut butter, ricemellow or fat-free vanilla icing made by mixing confectioners sugar with a splash of vanilla non-dairy milk and a few drops of vanilla extract.
Ingredients:
1 cup
whole wheat pastry flour
2 tbsp
unsweetened cocoa
1 tsp
baking powder
⅛ tsp
salt
2½ tbsp
unsweetened applesauce
¼ cup
raw sugar
½ cup
chocolate non-dairy milk
¼ tsp
vanilla extract
½ cup
vegan chocolate chips
Instructions:
Preheat oven 375 F. Spray paper cups with cooking spray, place into a muffin tin and set aside. In a large bowl, whisk applesauce, vanilla and non-dairy milk together. In another bowl, whisk baking powder, salt and cocoa together. Pour dry mix into wet mix in 2-3 batches, stirring to combine. Once combined, gently stir in chips. Spoon batter into cups and bake 15-20 minutes.
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