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Sweets

Chocolate Muffins with Peanut Butter Cream Frosting

I found this recipe on Spoonful of Sugar Free I halved the recipe and made them into 6 heart shaped muffins.

    Cake
    1/4 cup coconut flour
    1/4 cup cocoa powder
    1/2 teaspoon baking powder
    1 eggs
    3 dates
    1/4 tsp pure vanilla powder
    1/2 cup milk-substitute (I used rice milk) whisked with 1/2 teaspoon apple cider vinegar to create vegan buttermilk.
    Frosting
    1/4 cup peanut butter
    1/6 cup dairy-free milk (I used rice milk)

Blend the dates into a paste. Add wet ingredients and stir until well-combined.
Combine all dry ingredients in a separate bowl and stir until lumps are gone.
Combine wet and dry until well combined. Pour the batter into 6 lightly greased or lined muffin trays. Bake for at around 190degC for 15-20 minutes or until a toothpick comes out clean.

For the frosting blend peanut butter and milk until creamy and fluffy.

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About Trudy

Newly married engineer trying to force variety into the diet by blogging about it...

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