Ingredients
Directions
Preheat oven to 350 degrees F and line a muffin pan with cupcake liners or prepare your silicone muffin pan.
In a bowl, combine the milk and apple cider vinegar. Set aside.
In another bowl, whisk together the flax meal and water. Set aside.
Combine your dry ingredients: Add the oat flour, rolled oats, baking powder, baking soda, and optional salt to a large mixing bowl. Mix to combine.
Add the mashed banana, plant-based yogurt, and maple syrup to a small bowl. Whisk to combine.
Transfer the yogurt banana mixture to the dry ingredients, as well as the plant-based buttermilk and flax egg. Mix to combine the dry and wet ingredients together.
With a ladle or tablespoon, fill your muffin tins so they’re ¾ full.
Bake for 20 minutes or until the center is cooked.
While the muffins are baking, make your strawberry cream: Add all of the icing ingredients to a blender and blend until smooth. If the icing consistency is too thin (not spreadable) add 1–2 tablespoons of cashews or oat flour at a time and blend until smooth once more. Continue this until you reach the desired spreadable icing-like consistency.
Once the muffins are finished, allow them to cool before spreading them with strawberry cream frosting.
Top each cupcake with a few chopped strawberries.
Chef's Notes
Substitutions
In place of oat flour use buckwheat flour, quinoa flour, or almond flour. If using almond flour note that you may need to reduce plant-based milk by approximately 25%.
Flour-Free
Try almond meal in place of oat flour. You may need 2–4 tablespoons less buttermilk since almond meal absorbs less liquid compared to oat flour.
Whole Food Sweetener
Use date paste in place of maple syrup.
Prep Ahead
Make the strawberry cream ahead of time and store in an airtight container in the refrigerator for up to 4 days or freeze for up to three months.
Storage
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Preheat oven to 350 degrees F and line a muffin pan with cupcake liners or prepare your silicone muffin pan.
In a bowl, combine the milk and apple cider vinegar. Set aside.
In another bowl, whisk together the flax meal and water. Set aside.
Combine your dry ingredients: Add the oat flour, rolled oats, baking powder, baking soda, and optional salt to a large mixing bowl. Mix to combine.
Add the mashed banana, plant-based yogurt, and maple syrup to a small bowl. Whisk to combine.
Transfer the yogurt banana mixture to the dry ingredients, as well as the plant-based buttermilk and flax egg. Mix to combine the dry and wet ingredients together.
With a ladle or tablespoon, fill your muffin tins so they’re ¾ full.
Bake for 20 minutes or until the center is cooked.
While the muffins are baking, make your strawberry cream: Add all of the icing ingredients to a blender and blend until smooth. If the icing consistency is too thin (not spreadable) add 1–2 tablespoons of cashews or oat flour at a time and blend until smooth once more. Continue this until you reach the desired spreadable icing-like consistency.
Once the muffins are finished, allow them to cool before spreading them with strawberry cream frosting.
Top each cupcake with a few chopped strawberries.
