05 Apr Grain-Free Chocolate Almond Butter Cupcakes
Here's a fun, grain-free, dairy free, sugar free chocolate cupcake recipe featuring Nectevia Madagascar Vanilla, and a surprise ingredient! The acorn squash puree helps to keep these protein-dense cupcakes nice and moist. The kids won't even know they're eating veggies!
Preheat oven to 350 degrees F. Prepare a 12-cup muffin pan with paper liners.
In a mixing bowl, blend together almond butter, melted coconut oil, Madagascar Nectevia, eggs, and squash puree with a hand mixer, immersion blender or whisk.
In a separate bowl, combine almond meal, carob/cacao powder, baking soda and salt.
Pour wet ingredients over dry ingredients, and mix well. Fold in chocolate chips and walnut pieces and stir so they are evenly distributed in the batter.
Scoop a heaping tablespoon of the cupcake batter into each muffin cup. Bake at 350 F for about 30 - 35 minutes.
Cool completely and then decorate with coconut shreds and fresh raspberries. Serve and enjoy!
Nectevia Madagascar Vanilla by Steviva Brands
Ingredients
Directions
Preheat oven to 350 degrees F. Prepare a 12-cup muffin pan with paper liners.
In a mixing bowl, blend together almond butter, melted coconut oil, Madagascar Nectevia, eggs, and squash puree with a hand mixer, immersion blender or whisk.
In a separate bowl, combine almond meal, carob/cacao powder, baking soda and salt.
Pour wet ingredients over dry ingredients, and mix well. Fold in chocolate chips and walnut pieces and stir so they are evenly distributed in the batter.
Scoop a heaping tablespoon of the cupcake batter into each muffin cup. Bake at 350 F for about 30 - 35 minutes.
Cool completely and then decorate with coconut shreds and fresh raspberries. Serve and enjoy!
Nectevia Madagascar Vanilla by Steviva Brands
