Ingredients
Serves: 9 cupcakes + 6 donuts (or 15 of either or)
170g (1+1/4 cups) Sweet White Sorghum Flour
80g (1/2 cup) Corn Starch (preferably non-GMO)
60g (3/4 cup) Regular Cocoa Powder (unsweetened)
60g (1/2 cup) Oat Flour
2 tsp Xanthan Gum
2 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Salt
1 cup Unsweetened Vanilla Almond Milk (or "milk" of choice)
1 cup Prepared Coffee
62g (1/4 cup) Unsweetened Applesauce
56g (1/4 cup) Coconut Oil, melted
48g (1/4 cup) Granulated Erythritol (or granulated sweetener of choice)
32g (2 tbs) Roasted Almond Butter (or nut butter of choice)
2 tsp Stevia Extract
2 tsp Vanilla Extract
2 tbs Apple Cider Vinegar
189g (9 scoops) Chocolate Brown Rice Protein Powder (I used SunWarrior)
256g (1 cup + 2 tbs) Vanilla Amande Yogurt (other yogurts may work)
1 cup Unsweetened Vanilla Almond Milk
Preparation
