Serves: 10 Prep: 5 minutes Cook: 20 minutes
Ingredients:
1 cup almond meal
⅓ cup coconut sugar
2 scoops Noway Unflavoured
1 tsp cinnamon
1 tsp baking powder
Pinch of salt
2 eggs
¼ cup almond milk
½ cup natural peanut butter, smooth
1 tsp vanilla extract
50g choc chips or dark chocolate chopped
Method:
- Preheat oven to 180C. Line/grease muffin tin.
- In a large bowl combine almond meal, coconut sugar, Noway, cinnamon, baking powder, and salt.
- In a separate bowl whisk eggs and almond milk together, add vanilla extract and peanut butter, combine until smooth and creamy.
- Pour wet ingredients into dry mixture and stir well. Add chocolate and stir through.
- Scoop ¼ cup of mixture into each muffin hole.
- Bake for approximately 15-20 minutes or until golden and cooked through.
Drizzle with extra peanut butter and coconut frosting.
For frosting:
½ cup coconut thickened cream
1 tbs maple syrup
1 tsp vanilla extract
Wanting another comforting cupcake treat? Have a go of this taste of Autumn delight
