Ingredients:

Muffins:

• 220 g flour
• 3 tbsp cocoa powder
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 100 g sugar
• 1/2 tsp vanilla extract
• 1 tbsp peanut butter
• 50 ml coconut oil
• 180 ml plant based milk

Black buttercream frosting:

• 150 g vegan butter (softened)
• 350 g powdered sugar
• 1 tsp vanilla extract
• 1 tbsp Rawnice Activated Charcoal Powder

Directions:

1. Preheat the oven to 190°C. Grease the muffin pan with coconut oil ( or use baking cups).
2. In a bowl, mix the flour, baking powder, baking soda, sugar, cinnamon and cocoa powder together.
3. Add milk, vanilla extract, peanut butter and oil. Mix well.
4. Fill the baking cups three quarters of the way full, bake for around 35 minutes (use a toothpick to test). Cool completely.
5. Prepare the buttercream frosting: in a bowl, beat the butter with vanilla extract at low speed.
6. Mix continuously while adding the sugar in batches. If the buttercream is too thin, add more sugar. If it's too thick, add a tablespoon or more of plant-based milk.
7. Add the activated charcoal powder. Mix at high speed.
8. Decorate muffins with the frosting. Add some sugar sprinkles on the top.

Recipe creator:   

@anna_breakfastideas