This recipe is easy and has few ingredients. It uses no oil, eggs, or milk, so it is entirely vegan. If you are gluten-free, it will be simple to convert since you can just use a gluten-free cake mix. The only issue is the nuts, so you should be careful of those with nut allergies. Now on to the recipe because I hate long food posts.

Banana Chocolate Chip Cupcakes with Peanut butter Frosting

1 box of white cake mix (gluten-free or regular)

1 medium overripe banana, mashed (about 1/2 cup)

1 cup of water

2 tablespoons of ground flax mixed with 6 tablespoons of water

2/3 cup mini chocolate chips

Preheat your over to 350 degrees and line 24 cupcake cups. Stir together everything but the chocolate chips until the ingredients are mixed together and then beat on medium speed for two minutes. Fold in the chocolate chips. Fill the cupcake cups 3/4 of the way full and bake for 18-24 minutes or until a toothpick comes out clean when inserted into the center of a cupcake. Allow to cool completely while you make the frosting.

Peanut Butter Frosting

1 cup of shortening

1 cup of peanut butter (I use 1/2 creamy and 1/2 crunchy)

5 tablespoons of nondairy milk

1 cup of confectioner’s sugar

Beat everything together until light and fluffy. Well, as fluffy as peanut butter frosting can get anyway. You can pipe on and add a banana chip and some chocolate sprinkles or be lazy and just spread the frosting on. Either way, these cupcakes won’t last long. I hope you enjoy them and feel free to ask questions in the comments or shoot me an email asking for a recipe. I’m always looking for new ideas!