Dry Ingredients

1 1/2 cups of oat flour= 1 1/2 cups of oats grounded finely

1/2 cup of coconut flour

1 1/2 teaspoons of baking soda

1/2 teaspoon of cinnamon

1/2 cup of cacao powder

2 teaspoons of arrow root powder

Wet Ingredients

1 cup of butternut squash puree

2 beets puree

2 tablespoons of flaxseed

3 tablespoons of water

1/4 cup of coconut oil

1/4 cup of coconut milk

1/4 cup of coconut palm sugar

1/2 cup of chocolate chips

1 teaspoon of vanilla

Frosting

3/4 cup of cacao powder

1/2 cup of coconut oil

1/2 cup of maple syrup

Preheat oven for 350f. Add all dry ingredients in a bowl. In a blender, add all ingredients under wet ingredients except chocolate chip and blend very well. Add the blender mixture in with the dry ingredients  along with the chocolate chips and stir well. In a cupcake or cake pan spray with coconut spray and pour the mixture in the the pan. Place in the oven for 30 minutes. While the cupcakes are baking, create the frosting in a bowl. When the cupcakes are done, drizzle the frosting on the cupcakes after it has cooled for about 5 minutes. (the frosting is not very thick and may substitute the butternut squash puree for sweet potatoes or pumpkin puree although I have not tried this and it may taste different.)