Do you like the look of these espresso cupcakes? Why not try our banana bread with chocolate chips or our raspberry muffin
Make sure I see your amazing recreations by tagging me #LiviasKitchen
Prep: 10 minutes + 20 minutes
Cook: 15 minutes
Total: 45 minutes
- 70g apple sauce (1/4 cup),30g coconut oil (2 tbsp),6g instant coffee powder (1 tbsp, mixed with 1 tbsp of water),75g cashew butter (1/4 cup),60ml maple syrup (1/4 cup),200g ground almond (2 cups),50g oat flour (1/2 cup),A pinch of salt
- 1 avocado,15ml maple syrup (1 tbsp),15g cacao powder (2 tbsp),45g almond butter (2 tbsp),A pinch of salt
- A handful of flaked almonds
Chocolate frosting (optional)
Makes 7 muffins.
Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
Melt the coconut oil and mix it with apple sauce, maple syrup, espresso and cashew butter.
Add the ground almonds, oat flour and salt and mix until everything’s combined.
Divide your mix between 7 muffin cases and smooth out the tops.
Bake for 15 minutes and then leave them to cool in the tray.
When your muffins have cooled start making your chocolate frosting. Add all of the ingredients into a blender and blend until you have smooth frosting (make sure you don’t have any unblended avocado pieces!).
Ice your muffins with the chocolate frosting. We sprinkled on some flaked almonds as a finishing touch!
Store in the fridge in an air-tight container for up to 3 days.