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

 

In each delicious serving: 201 calories / 5 g protein / 12 g fat / 22 g carbs (10 g sugar, 3 g fiber) / 123 mg sodium

You might also like

Silky Chocolate Blood Orange Cheesecake

Butterfly Pea Flower Cheesecake Bites

Vegan Chocolate Pumpkin Silk Pie with Almond Oat Crust