Strawberry Chocolate Ice Cream Cupcakes - Forks Over Knives

Ingredients

• ⅔ cup unsweetened, unflavored plant milk
• ½ tablespoon apple cider vinegar
• ½ tablespoon ground flaxseed
• 6 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• ¾ cup whole-wheat pastry flour
• ¼ cup almond flour
• 2 tablespoons pure cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon sea salt
• 2 bananas, cut into 2-inch pieces and frozen for at least 4 to 6 hours
• 1⅓ (10 ounce) bag frozen strawberries (about 2 cups)
• 1 tablespoon almond butter
• 1 tablespoon maple syrup (optional)
• ¼ cup chocolate chips (1 teaspoon per cupcake)