Yield: 8 Cupcakes
Total Time: 40 Minutes
Prep Time: 20 Minutes
Cook Time: 20 Minutes

Ingredients For the Cupcakes

• 1 cup buckwheat flour
• ½ cup millet flour
• ½ cup cocoa powder
• 1 tsp. baking soda
• 2 tsp. baking powder
• ¼ tsp. salt
• 1 tsp. vanilla
• ½ cup avocado puree
• ½ cup banana puree
• ½ cup plus 2 tbsp. agave nectar
• 6 tbsp. water

For the Icing

• ½ tsp. fresh lemon juice
• ¼ cup mashed avocado
• 1 tsp. water
• 1 tbsp. agave
• 2 sprigs of mint leaves, chopped

Directions

Preheat oven to 350˚F. Prepare the standard 12-cup muffin tin by lining the cups with paper liners and coating liners with cooking spray.

In a bowl, mix buckwheat flour, millet flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In another mixing bowl, combine the remaining ingredients until well blended; stir in the flour mixture until well-combined.

Divide the batter among the cups and bake for about 20 minutes or until a tester inserted in the center comes out clean.

Remove from oven and let cool completely as you make the icing.

For the icing, add all ingredients to a food processor and process until very  smooth.

Ice the cupcakes just before serving.

Nutritional Information per Serving:

• Calories: 189
• Total Fat: 8.3 g
• Carbs: 11.6 g
• Dietary Fiber: 1.8 g
• Sugars: 3.2 g
• Protein: 1.5 g
• Cholesterol: 0 mg
• Sodium: 87 mg

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