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
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.
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