If you’re like me, I like to have a few homemade goodies on hand at home for the family to easily grab. When I look at the ingredients of store bought cookies, muffins and cupcakes I cringe! On the odd occasion is fine, but I would hate to be giving my children these products regularly especially when it can be so easy to make your own healthy alternatives in your own kitchen!
I haven’t had time to even get in the kitchen to do a cook up of snacks in a little while and I thought I would experiment with a chocolate cupcake recipe that isn’t completely bad for us. It only took one go and the recipe was a success…so winning!!! We even shared them with friends and they gobbled them up too not even noticing the ingredients were actually good for them. Enough rambling, let me share the recipe…
- 2 cups oat flour (blitzed oats in the food processor)
- 1 cup almond meal
- 2 teaspoons baking powder
- 1 – 1 ½ cups rapadura or coconut sugar
- 2 tablespoons raw cacao powder or cocoa powder
- 2 eggs
- 1/4 cup olive oil
- 1/4 cup almond milk
- 1 – 1 ½ cups zucchini, grated
Pre heat oven to 180°C and line a muffin or cupcake tray with papers.
In a bowl combine all ingredient expect for the zucchini and using a handheld beater, beat for 1 minute.
Add zucchini and beat until combined well.
Spoon or pour mixture between the papers and put in the oven for 20 minutes.
Remove from the oven and sit to cool slightly before removing from the tray.
Enjoy on their own or make some icing to go on top!
Substitute: If you are making these for school lunchboxes and you need a nut free version, substitute the almond meal for spelt or wholemeal plain flour. Swap the almond milk to coconut or soy.