When Jackie McKay of McKay Kitchens mentioned this “to die for” cupcake/muffin creation, I knew they HAD to be shared on OHH! What’s not to love with an indulgent-tasting chocolate cupcake healthy enough to eat for breakfast?! This one’s packed with superfoods and super taste!
Jackie warns us that this vegan creation is very moist and healthy and taste like chocolate! We’ve confirmed that it’s absolutely acceptable to lick the bowl clean – enjoy!
- 1 1/2 cup chopped boiled beets
- 1/2 cup local maple syrup
- 1/2 cup finely chopped kale or spinach
- 1 teaspoon lemon juice
- 1 tablespoon chia seeds
- 1/2 cup warm water
- 2 tablespoons apple cider vinegar
- 2 tablespoons coconut oil
- 1 cup almond flour
- 3/4 cup ground flax seeds
- 1 cup coconut palm sugar
- 1/4 cup raw cocoa
- 1/4 teaspoon sea salt
Blend all wet ingredient in blender, adding warm water last and slowly, observing texture. Look for a purée to form. Fold together and pour into muffin or mini cupcake trays. Bake on 350 degrees for 45 minutes to an hour, depending on size of tray. Check center with a fork to make sure they’re cooked through. When cooked, turn oven off and let dehydrate for another hour.
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