Peanut Butter Cupcakes

These YUMMY Banana Peanut Butter Cupcakes are No Flour Added & Gluten Free Glazed with with Strawberry Coconut Date Frosting Topped with Coconut, Goji Berries and Goji Berries.

Serves: 12 muffins or 24 mini muffins

INGREDIENTS:

• 1 cup nut butter ( I used peanut butter)

• 2 medium sized bananas

• 2 large eggs (or Egg Replacer)

• 1 teaspoon vanilla extract

• 2 tablespoons of raw honey(or other sweeteners such as maple syrup, stevia, etc.)

• ½ teaspoon baking soda

• 1 teaspoon apple cider vinegar

• Add Your Favorite Toppings

Strawberry Glaze

• 1 Tablespoon Coconut Oil 

• 3-4 Dates Pitted

• 1/2 Lemon Juice

• 1 Frozen Strawberry

INSTRUCTIONS:

1. Preheat oven to 400 degrees F.

2. Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.

3. Blend until well mixed.

4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.

5. Add additional toppings of your choice to each muffin and lightly stir into each cup

6. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.

7. Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.