Today's post is short and sweet... but not too sweet. Not too raw either.

Last week, Amanda and I made the best baked cupcakes ever. They were chocolate banana with peanut butter frosting with pretzels on top. We adapted it from this recipe. I made a ton of these and thought I'd have too many left over. They were gone within 2 days. I advise you to make them ASAP and prove to skeptics how incredible vegan baked goods are. Or ya know... just eat them all yourself.

• 1 cup whole wheat flour
• 3/4 cup raw sugar
• 5 tablespoons coconut oil
• 1 teaspoon pure vanilla extract
• 2 ripe bananas, mashed
• 1/4 cup cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup non-dairy milk

• 1 cup peanut butter
• 1/2 cup agave/honey/maple syrup
• 1/2 cup flour
• 3 tablespoons almond milk
• 1/2 teaspoon pure vanilla extract