Makes: 28 mini cupcakes


1 cup mashed banana/ apple puree

¼ cup melted coconut oil

¼ cup Minor Figures Chai Latte

1/3 cup coconut sugar

1 teaspoon vanilla extract

1 tablespoon ground flaxseed

1 teaspoons ground cinnamon

2 teaspoons ground ginger

¼ teaspoon ground cloves

½ teaspoon ground cardamom

Pinch of sea salt

2 cups oat flour

½ cup almond meal

2 teaspoons baking powder


½ cup coconut or Greek yoghurt

¼ cup melted coconut butter

1 tablespoon maple syrup

1 teaspoon vanilla extract

POD vanilla & cinnamon chickpeas, to top



  1. Preheat the oven to 180 degrees, and line a cupcake pan with paper liners.
  2. Mix the dry ingredients together in a bowl and the wet ingredients together in a separate bowl.
  3. Pour your dry ingredients into the wet, adding one third of the flour mixture at a time, and mixing until combined.
  4. Fill each cupcake tin with your batter and bake for 20 minutes, or until a toothpick comes out clean.
  5. Combine the frosting ingredients together in a bowl and stir until thick and creamy. Refrigerate for 30 minutes to firm up.
  6. Top each cupcake with a spoonful of frosting and sprinkle with vanilla and cinnamon chickpea PODs

With thanks to Goodness Me for this delicious and easy recipe!