½ cup whole wheat flour (can substitute other if wheat sensitive)
1 teaspoon baking powder
⅓ cup vegetable oil
⅓ cup unsweetened applesauce
2 tablespoons honey
For the Frosting:
3 tablespoons Cabot Plain Greek Yogurt
1½ tablespoons creamy peanut butter
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To see how to make this recipe, visit Brown Eyed Baker.
Photo courtesy of Michelle Norris Lettrich.