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.
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