Cinnamon CocoNUT cupcakes

INGREDIENTS

Cupcake
1 1/2 cup mashed ripe bananas
1/3 cup organic creamy natural peanut butter
1/2 cup unsweetened coconut milk
1/2 cup unsweetened applesauce
1 tsp vanilla extract
2 scoops Cinnamon Bun Protein powder
1 cup oats
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon

Frosting
1 cup plain low-fat Greek yogurt
3 tbsp natural peanut butter
2 tbsp low-fat cream cheese
2 tbsp agave or honey
2 tsp vanilla extract

Topping
Crushed peanuts
¼ cup mixed coconut flakes / toasted coconut flakes

DIRECTIONS

1. Preheat oven to 375 degrees F and spray non-stick muffin tin thoroughly with cooking spray.
2. In a large bowl, whisk together mashed bananas, peanut butter, milk, applesauce and vanilla extract. Add protein powder, oats, baking powder, baking soda, and cinnamon and gently stir until combined.
3. Fill each tin with batter dividing evenly. It should be enough for 12.
4. Bake for 20 minutes, and let cool in the tin for at least 45 minutes before transferring onto cooling rack.
5. Mix frosting ingredients in a bowl and top each cupcake with this. Sprinkle crushed peanuts and coconut flakes on top. Put in fridge to cool if you wish.