Plant-Based Chocolate Chip Muffins with Chocolate Frosting

Chocolate Chip Muffins

• 2 Cups Mashed Ripe Banana
• 1/4 Cup Almond Butter
• 1 Tablespoon Baking Powder
• 1 Tablespoon Apple Cider Vinegar
• 1 Cup Oat Flour
• 1/2 Cup Almond Flour
• 1/2 Cup Cocoa Powder
• 2 Tablespoons Ground Flaxseed
• 1/3-1/2 Cup Vegan Chocolate Chips

Chocolate Frosting

• 1 Cup Baked Mashed Japanese Sweet Potato, skins removed
• 2 Tablespoons Cocoa Powder
• 1 Teaspoon Vanilla Extract
• 2-4 Tablespoons Non-Dairy Milk
• 1-2 Tablespoons Maple or Date Syrup, to taste

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1. Preheat the oven to 350. Line a muffin tin with liners.
2. In a large bowl, mix the mashed banana, almond butter, baking powder, and apple cider vinegar until combined.
3. Add the oat flour, almond flour, cocoa powder, and ground flax. Mix thoroughly until all the dry ingredients are evenly incorporated.
4. Stir in your desired amount of chocolate chips.
5. Scoop 1/4 of batter into each cup of the lined muffin tin. Bake for 15-20 minutes, until a toothpick comes out mostly clean.
6. Remove the muffins from the oven and let cool completely.
7. Meanwhile, add the mashed sweet potato, cocoa powder, and vanilla extract to a food processor.
8. Blend, adding the non-dairy milk until the frosting is smooth. Taste and add date syrup to sweeten, as desired.
9. Pipe or spread the frosting on each cooled muffin. Enjoy!

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