- 1 1/2 cups oat flour (ground gluten-free oats)
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 2 tsp baking soda
- 3/4 tsp xanthum gum
- 5 tablespoons olive oil (vegetable oil..coconut oil etc)
- 1 tbl apple cider vinegar
- 1 tsp pure vanilla extract
- 1/2 cup raw agave syrup
- 1 “egg” (1 tbl potato starch mixed w/2 tbl cool water)
- 1 cup cashew milk (or favorite alternative..almond, rice etc)
- 1 mango finely diced
- Pre-heat the oven to 350 degrees F.
- Spray or grease a mini cupcake pan.
- Mix the dry ingredients together in a large bowl.
- Add the wet ingredients and take a mixer or whisk and mix together until smooth.
- Pour into the prepared pan and bake for 25 + minutes or until a toothpick comes out clean.
- Cream of 1 can of coconut milk, refrigerated overnight.
- 1/2 tsp pure vanilla extract
- 1/8 cup coconut nectar
- Dash of stevia
- 1/2 tsp brown rice syrup (opt)
- 1 1/2 “eggs” (potato starch or flax meal blend will work)
- 1/2 tbsp sifted cacao powder
- 1/8 - 1/4 cup sifted oat flour
- 1 cup shredded coconut (blended to a finer consistency)
- 1/2 tub vegan cream cheese (tofutti)
- 1/2 banana
- Carefully remove the can of coconut milk from the fridge, try not to shake or stir.
- Carefully spoon out the cream into a bowl.
- Add the vanilla, “eggs”, stevia and syrup. Mix/beat until it begins to thicken.
- Add the sifted oat flour, cacao powder and shredded coconut. Continue to mix allowing to thicken.
- Toss into a blender, add the vegan cream cheese and banana. Pulse until thick and creamy. Refrigerate 2+hrs to overnight to create a thick frosting consistency. Top on cooled muffins, top with cherry.
Leave a comment below, I'd love to hear from you! :)