Lactation Cupcakes with Cinnamon Frosting

Our very own Katie, who is also a vegan chef, made these delicious lactation cupcakes for the Granola Babies Big Latch On. And upon request, here is both the original recipe, followed by Katies Vegan version.

Lactation Cupcakes

1 cup whole wheat flour

1/2 cup all-purpose flour

1 cup regular oats

3/4 cup packed brown sugar

3 T heaping – flax seed meal

2-3 T heaping nutritional/brewers yeast

2 teaspoons baking soda

1/4 teaspoon salt

1 cup plain yogurt (could also use flavored but cut back the brown sugar)

dash of vanilla

1 large cup mashed ripe banana (about 2-3)

1 large egg

1/2 cup toasted shredded coconut (or more, could be closer to 1 cup)

3/4 cup chopped walnuts (or more)

1/2 cup finely chopped dried pineapple (or more)

Preheat oven to 350°.

Place 18-24 muffin cups liners in muffin cups.

Combine dry ingredients (through salt) in a large bowl and mix well.

Make a well in center of mixture. Combine yogurt, vanilla, banana, and egg; add to flour mixture, stirring just until moist. Fold in walnuts, pineapple, and coconut (or whatevery your add-ins are). Spoon batter into prepared muffin cups, about 1/4 cup per muffin. Bake at 350° for about 20 minutes.

Cinnamon frosting frosting:

1/4 Cup Earth Balance (or butter, if you don’t care if its vegan!)

1/4 Vegetable shortening

2 cups powdered sugar, sifted

1 Tsp Vanilla extract

Cinnamon to taste

Cream the Earth Balance and shortening together until combined. Add the powdered sugar 1/2 cup at a time, until smooth. Enjoy!

Katie’s vegan substitutions for the cupcake recipe:

Use soy/rice yogurt, or take 1 cup non-dairy milk and curdle it with

1.5 tsp apple cider vinegar.

Instead of the egg, use 1/4 cup applesauce with 1/4 tsp baking powder


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