Now that the bitter cold weather has arrived in our area, it’s time to spend our free hours cozying up indoors, enjoying a fire and drinking a cup of
hot chocolate. Unless you’re going skiing, of course, but I’m not much of a sports enthusiast. Whether you’re playing a board game, watching a family movie, or reading a great book, I can’t help but think that a little treat would add to your enjoyment.
These easy peanut butter cupcakes, adapted from a recipe from
La Dolce Vegan!: Vegan Livin' Made Easy
, can be whipped together in a jiffy and enjoyed along with a warm cup of cocoa, coffee or tea.
Next time I make them, I’m going to put a little jam in the middle of each one for a delicious surprise in the centre.
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by Joann MacDonald
Cook Time: 20 minutes
Keywords: bake breakfast dessert snack vegan vegetarian chocolate chips peanut butter cupcake
- 1 cup light spelt flour (or flour of your choice)
- ¾ cup sugar
- 1 tsp baking powder
- ¼ tsp salt
- 2 Tbsp natural peanut butter
- 3 Tbsp margarine
- ½ tsp vanilla
- 1 banana
- 1/3 cup almond milk
- ½ cup chocolate chips
Preheat oven to 375°F (190°C).
Line a muffin pan with 10 to 12 paper cups.
In a medium bowl, combine the flour, sugar, baking powder and salt.
In a food processor, blend together the remaining ingredients, except the chocolate chips.
Combine the flour with the wet ingredients.
Spoon the mixture into paper cups and sprinkle the tops of the cupcakes with chocolate chips.
Bake for about 20 minutes. Simple and yummy!
