These "cupcakes" require no frosting. Despite being refined-sugar-free, they are sweetened with a touch of low-glycemic coconut sugar and maple and optional chocolate chips, and the crisp almond butter maple topping provides the perfect savory sweet top to the fluffy little bites of delight aka mini cupcakes. They are also gluten-free and vegan, and quite incredible, if I do say so myself!
I'm dreaming of this recipe; not only do I want to happily enjoy some, I want to take better photos, so I'll be updating this recipe/post hopefully soon! In the meantime though, whip these up because the taste is incredible.
Almond Butter Cupcakes
1/4 cup gluten-free flour
1/4 cup potato or tapioca flour
1/2 cup vegan chocolate protein powder
1/4 cup coconut sugar
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup olive oil
1-1/4 teaspoon vanilla extract
2 tablespoons nondairy chocolate chips (I like these soy-free corn-free ones)
*(a lot of nondairy chocolate contains soy lecithin; barf)
1/4 cup almond butter (unsweetened)
1 tablespoon maple syrup
1 tablespoon coconut oil
1/2 teaspoon vanilla extract
1. Spritz mini muffin pan with coconut oil and preheat oven to 350F. (I like the one I linked to because it cleans easy and doesn't get gunky and is nonstick so minimal or no oil required).
2. In a bowl combine gluten-free flours, protein powder, coconut sugar, baking powder and salt; set aside. In another bowl mash banana well and add oil, vanilla and then combine wet to dry. Stir in chocolate chips last.
3. Divide batter amongst 10-12 mini muffin tin slots. Melt almond butter, maple, oil and vanilla and divide a dollop to go on top of each muffin. Bake for 11-15 minutes or inserted toothpick comes out clean. Cool on a wire rack for 5 minutes then try not to inhale all of these magical muffins!