Step 1

Preheat oven to 350°F and line a cupcake pan with cupcake molds. Alternatively, you can lightly grease the cupcake pan with coconut oil or avocado oil. Set aside.

Step 2

In a large bowl, prepare the chia egg by mixing together the chia seeds with water. Set aside for 10 minutes to thicken.

Step 3

Once the chia seeds have thickened, add in the mashed banana, peanut butter, carrot, zucchini, almond milk and apple cider vinegar. Mix together until uniform. Add in all of the remaining ingredients for the cupcakes and mix well to combine.

Step 4

Using a tablespoon sized cookie scooper, evenly distribute the batter into the cupcake molds, or until they are about 2/3 to 3/4 of the way full (about 2.5-3 tablespoons each). We only filled 8 of the cupcake molds.

Step 5

Tap the pan on the counter a few times to remove  any air bubbles in the batter. Place the cupcake pan into the oven on the middle rack for 15-20 minutes, or until a toothpick runs clean.

Step 6

Remove the pan from the oven and place the pan on a cooling rack for 15 minutes. Remove the cupcakes from the pan and molds (optional), and allow them to cool completely before frosting.

Step 7

Once the cupcakes have cooled, prepare the frosting if you are making it. In a medium bowl, whisk together the vegan yogurt and peanut butter until uniform. Slowly add in the chickpea flour, mixing as you go, until smooth. Transfer the frosting to a piping bag with a star tip and generously frost each cupcake. Alternatively, you can frost the cupcakes with a butter knife. We topped ours with a sprinkle of cinnamon and coconut flakes. Crumbled dog treats work, too!