Who doesn’t love a classic choc chip cupcake? This recipe is equally delicious and nutritious, with an added twist to make the cupcakes more wholesome and satiating, thanks to the inclusion of healthy fats and fibre..Yum!
Time to cook: 30
For the dry ingredients
- 2 cup (200g) almond meal
- ½ cup (50g) buckwheat flour, or flour of choice
- 2 tsp baking powder
- ½ cup (90g) dark chocolate chips
For the wet ingredients
- 3 egg
- ¼ cup coconut oil, melted, or extra virgin olive oil
- ¼ cup (85ml) maple syrup
- 1 tsp vanilla extract
Preheat the oven to 180°C or 350°F. Line a muffin tin with 7 cupcake or muffin liners. Grease lightly with oil.
Add all the dry ingredients, except the chocolate chips, to a mixing bowl and stir to combine.
Combine all the wet ingredients in a mixing bowl and whisk until smooth.
Pour the wet ingredients into the dry mixture and stir until combined. Add in the chocolate chips and stir again.
Divide the mixture between the cupcake liners and bake in the preheated oven for 20-25 minutes, or until cooked through.
Remove from the oven and transfer to a wire rack to cool.
Keep stored in an airtight container in the fridge for 3-4 days, or freeze the cupcakes for up to 1 month.