Mocha Muffins with Peanut Butter Buttercream

Ingredients:

Dry Mix:

• 1 3/4 cup All Purpose Flour
• 1/4 cup Quinoa Flour
• 2 tsp Baking Powder
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• 3/4 cup Cocoa Powder
• Wet Ingredients:
• 1/2 cup Applesauce
• 3/4 cup Date Paste
• 1/2 cup Coconut Yogurt
• 80ml Espresso
• 1 tablespoon Apple Cider Vinegar
• 1 tsp Vanilla Extract

For Buttercream:

• 1 can Chickpeas, drained
• 2/3 cup Raw Cashews
• 1/2 cup Plant Milk
• 1/2 cup Smooth Peanut Butter
• 3 tbsp Tahini
• 1/4 cup Oat Flour
• 1/4 cup Sugar
• 1 tsp Vanilla Extract
• 1 tbsp Lime Juice

Method:

1. To prepare muffins, preheat oven to 180C/360F. Combine dry ingredients in a bowl and whisk well. Whisk wet ingredients in another bowl (ensure date paste is evenly mixed through).
2. Pour wet ingredients into dry ingredients and gently fold till a wet batter forms. Scoop batter into a lined muffin tin and bake for 30-35 minutes or until a skewer inserted into the middle comes out clean.
3. Remove from oven and allow to cool. Meanwhile, make buttercream.
4. To prepare buttercream, combine all ingredients in a food processor and process until smooth. Chill for 30 minutes before frosting your mocha muffins.
5. Once frosted, top with fruit of choice.