Oatmeal cookie cupcakes

I was inspired by this recipe over at Peas and Thank You

Ingredients (Makes 12-18 cupcakes)

1 c. old fashioned oats
1 1/4 c. boiling water
1/4 c. coconut oil
1/4 c. almond butter
2/3 c. unsweetened applesauce
1 c. organic sugar
1 t. vanilla
1/2 c. whole wheat pastry flour
1 c. all-purpose flour
1/2 t. baking soda
1 1/2 t. baking powder
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg

I subbed Earth Balance soy free spread melted for the coconut oil and Sunbutter for the almond butter.
I'm allergic to coconut and almonds, but my subs worked fine.
I also added 1/4 cup of Enjoy Life chocolate chunks and 2/3 cup of craisins.

“Cream Cheese” Frosting:

4 oz. vegan (i.e. Tofutti) or organic cream cheese
3 T. vegan margarine (i.e. Earth Balance)
dash of salt
1/4 t. vanilla extract
2 c. powdered sugar
optional: toasted coconut and pecans for garnish

I used regular cream cheese and used a craisin for garnish.

Instructions

Preheat oven to 350 degrees.

In a small bowl, cover oats with boiling water and set aside for 15-20 minutes, until water is absorbed.
Meanwhile, beat together coconut oil, almond butter, applesauce, sugar and vanilla until combined.
In a separate bowl, combine flours, baking soda, baking powder, salt, cinnamon and nutmeg.
When oatmeal is ready, mix it into the wet mixture, and slowly add flour mixture to the batter, stirring until incorporated.
Spoon batter into a muffin tin that has been sprayed with cooking spray or lined with papers.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely.
For frosting, beat together cream cheese, margarine, vanilla, salt and powdered sugar.
When cupcakes are cool, frost and top with coconut and pecans, if desired.









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