alive logo

Healthy Breakfast Cupcakes with Salted Chocolate Frosting

Serves 12


    Healthy Breakfast Cupcakes with Salted Chocolate Frosting

    Most café muffins are really just sugary cupcakes, so I figured I might as well create a luscious chocolate cupcake that is really a healthy muffin in disguise! Cocoa is an anti-inflammatory, after all. With flavonoid-rich cocoa and high-protein almond flour forming the base of this cupcake, it’s safe to say that this might be the first cupcake this dietitian has ever advocated eating on a daily basis. Tahini is the perfect substitute for buttercream; it is rich, thick, and luscious—you will want to eat this fudge-like frosting with a spoon! That is okay because tahini is rich in minerals such as anti-inflammatory magnesium, calcium, and iron.


    Recipes excerpted with permission from Eat More Plants: Over 100 Anti-Inflammatory, Plant-Based Recipes for Vibrant Living by Desiree Nielson


    Healthy Breakfast Cupcakes with Salted Chocolate Frosting


    Healthy Breakfast Cupcakes
    • 1 1/2 cups almond flour
    • 1/2 cup gluten-free all-purpose flour
    • 1/2 cup cocoa powder
    • 1 Tbsp ground flaxseed
    • 2 tsp baking powder
    • 1/2 tsp ground cardamom
    • 1/2 tsp cinnamon
    • 1/2 tsp salt
    • 3/4 cup unsweetened soy milk
    • 1/4 cup extra-virgin olive oil
    • 1/3 cup pure maple syrup
    • 1 Tbsp freshly squeezed lemon juice
    • 1 Tbsp liquid from canned chickpeas
    • 1 tsp pure vanilla extract
    Salted Chocolate Frosting
    • 1/2 cup raw tahini, room temperature
    • 1/4 cup pure maple syrup
    • 1/4 cup cocoa powder
    • 1/4 tsp salt
    • 1/8 tsp cinnamon


    Per serving:

    • calories201
    • protein5g
    • fat12g
    • carbs22g
      • sugar10g
      • fiber3g
    • sodium<123mg



    Preheat oven to 350 F. Line 12-cup muffin tin with paper liners or nonstick silicone muffin cups.

    Make the healthy breakfast cupcakes: In large bowl, whisk together almond flour, gluten-free all-purpose flour, cocoa, flaxseed, baking powder, cardamom, cinnamon, and salt to combine.

    In small bowl, whisk together soy milk, olive oil, maple syrup, lemon juice, chickpea liquid, and vanilla.

    Add soy milk mixture to flour mixture and mix until well blended.

    Scoop 1/4 cup batter into each muffin cup. Bake for 35 to 38 minutes, or until toothpick inserted into center of a muffin comes out clean.

    Let muffins cool in tin for 5 minutes before carefully transferring to rack to cool fully. The muffins will firm up as they cool.

    Make the salted chocolate frosting: In small bowl, whisk together tahini, maple syrup, cocoa, salt, and cinnamon until well blended. Spread on cooled cupcakes and serve immediately or refrigerate until ready to serve.

    Cupcakes will keep in resealable container in fridge for 2 to 3 days. Bring iced cupcakes to room temperature before enjoying for best flavor.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.