Zucchini Cupcakes with Cream Cheese-Lime Frosting

To make these vegan, you could use coconut oil and vegan cream cheese or coconut whipped cream with a little lime zest. If you can’t find spelt flour, substitute white whole wheat or whole wheat pastry flour, but it will likely create a heavier, more muffin-like cupcake.

5 tablespoons organic butter or coconut oil
1 ripe banana
3 large eggs
5 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 1/2 cup spelt flour
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon cardamom
1/2 teaspoon allspice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup shredded zucchini (from 2 small or 1 medium-large)
1/2 cup chopped walnuts, toasted

View the full recipe at An Avocado a Day →