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Makes: 8 large or 16 small Prep: 5 minutes Cook: 25 minutes

Ingredients

1 cup almond meal
1.5 cups gluten-free flour
4 scoops Vanilla Noway
½ cup coconut sugar
2 tsp baking soda
Pinch of Salt
4 small eggs (or 2 extra-large)
½ cup milk
4 tbs coconut oil, melted

Frosting:

40g frozen blueberries
3 scoops Grape Noway Juicy
½ cup vegan butter or preferred butter

Method:

1. Preheat the oven to 180C. Prepare muffin tin or patty cases.
2. In a large mixing bowl, combine all dry ingredients.
3. In a seperate bowl, whisk together eggs, milk, and coconut oil.
4. Pour wet mixture into dry ingredients and combine well, until a smooth batter forms.
5. Spoon evenly into muffin holes or prepared patty cases.
6. Bake for 20-25 minutes or until golden and cooked through.
7. Remove from the oven and allow to cool in the tray for 5 minutes before transferring to a wire rack.
8. To make frosting, heat blueberries over low heat in a small saucepan. Add Noway Juicy and combine until coated and a sticky consistency has formed. Remove from heat and set aside to cool.
9. In a mixing bowl, beat butter with an electric mixer until light and fluffy.
10. Spoon cooled blueberry and grape mixture into the butter 1 spoonful at a time and beat well, until all combined. Place frosting in the fridge until the cakes have cooled.
11. Once cupcakes have cooled, spread frosting over the top of each one.

Enjoy!

Macros:

Per Serve (Small): 
Calories: 227
Carbs: 21g
Fat: 11g
Protein 11g

 

For those wanting something savory to enjoy before this sweet (or after) see our recipe below

https://au.atpscience.com/blogs/recipes/wild-caught-barramundi-in-lime-coriander-and-spring-onions