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Healthy Breakfast Cupcakes with Salted Chocolate Frosting
Serves 12
Most café muffins are really just sugary cupcakes, so I figured I might as well create a luscious chocolate cupcake that is really a healthy muffin in disguise! Cocoa is an anti-inflammatory, after all. With flavonoid-rich cocoa and high-protein almond flour forming the base of this cupcake, it’s safe to say that this might be the first cupcake this dietitian has ever advocated eating on a daily basis. Tahini is the perfect substitute for buttercream; it is rich, thick, and luscious—you will want to eat this fudge-like frosting with a spoon! That is okay because tahini is rich in minerals such as anti-inflammatory magnesium, calcium, and iron.
[callout] Recipes excerpted with permission from Eat More Plants: Over 100 Anti-Inflammatory, Plant-Based Recipes for Vibrant Living by Desiree Nielson [/callout]Advertisement
Ingredients
Healthy Breakfast Cupcakes
- 1 1/2 cups almond flour
- 1/2 cup gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1 Tbsp ground flaxseed
- 2 tsp baking powder
- 1/2 tsp ground cardamom
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup unsweetened soy milk
- 1/4 cup extra-virgin olive oil
- 1/3 cup pure maple syrup
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp liquid from canned chickpeas
- 1 tsp 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 tsp salt
- 1/8 tsp cinnamon
Nutrition
Per serving:
- calories 201
- protein 5g
- fat 12g
-
carbs
22g
- sugar 10g
- fiber 3g
- sodium< 123mg
