Healthy breakfast cupcakes

By Desiree Nielson
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Ingredients

  • 1-1/2 cups almond flour
  • 1/2 cup gluten-free all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tablespoon ground flaxseed
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened soy milk
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup pure maple syrup
  • 1 tablespoon liquid from canned chickpeas
  • 1 teaspoon pure vanilla extract

Salted chocolate frosting:

  • 1/2 cup raw tahini, room temperature
  • 1/4 cup pure maple syrup
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon

Directions

Healthy breakfast cookies:

  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners or nonstick silicone muffin cups.
  2. In a large bowl, whisk together the almond flour, all-purpose flour, cocoa, flaxseed, baking powder, cardamom, cinnamon, and salt to combine.
  3. In a small bowl, whisk together the soy milk, olive oil, maple syrup, lemon juice, chickpea liquid, and vanilla.
  4. Add the soy milk mixture to the flour mixture and mix until well blended.
  5. Scoop 1/4 cup of batter into each muffin cup. Bake for 35 to 38 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Let the muffins cool in the tin for five minutes before carefully transferring to a rack to cool fully. The muffins will firm up as they cool.

Salted chocolate frosting:

  1. In a small bowl, whisk together the tahini, maple syrup, cocoa, salt and cinnamon until well blended. Spread on cooled cupcakes and serve immediately or refrigrate until read to serve.
  2. The cupcakes will keep in a resealable container in the fridge for two to three days. Bring iced cupcakes to room temperature before enjoying for best flavour.

 

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Eat More Plants

This recipe appears in Eat More Plants (© 2019)

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