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Healthy breakfast cupcakes
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:
- Preheat oven to 350F. Line a 12-cup muffin tin with paper liners or nonstick silicone muffin cups.
- In a large bowl, whisk together the almond flour, all-purpose flour, cocoa, flaxseed, baking powder, cardamom, cinnamon, and salt to combine.
- In a small bowl, whisk together the soy milk, olive oil, maple syrup, lemon juice, chickpea liquid, and vanilla.
- Add the soy milk mixture to the flour mixture and mix until well blended.
- 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.
- 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:
- 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.
- 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.
