Ingredients (14 muffins)

For the Cupcakes

• ½ c cashew sour cream
• 1 ¾ c spelt flour
• ½ c plus 1 T maple syrup
• ½ c mashed bananas
• 2 t apple cider vinegar
• ½ t cinnamon
• 1 t vanilla
• 1 t baking soda
• 3/4 t baking powder
• 1/2 t salt

For the Frosting

• 10 (or to taste) large medjool dates soaked in warm water for 4 hours
• 1 1/2 c cashew sour cream
• 1 t vanilla powder (or extract)
• pinch of salt (optional)

Instructions

For the Cupcakes

• Add all your dry ingredients into a bowl and whisk together. Next add all of you wet ingredients into another bowl and stir until completely combined. Add your wet ingredients to your dry and stir just until incorporated (do not over-mix)!
• Spoon batter 2/3 of the way into muffin tins and bake at 350 F for 25-30 minutes or until a toothpick inserted comes out almost clean. They will be soft out of the oven and harden as they cool.
• I served my cupcakes with salted candied walnuts and a banana chip!

For the Frosting

• Blend the medjool dates in a blender with just enough water to get it going (you want it to be as thick as possible) until there are no more chunks. Put this in a food processor with the cashew sour cream and other ingredients. Blend until smooth. Put icing in a pastry bag or sandwich bag and place in the fridge until ready to use (at least 2 hours).

Recipe by healthyvic.