Thursday, October 16, 2014

Almond Flour Chocolate Chia Cupcakes


Almond-Flour-Chocolate-Chia-Cupcakes














Hello Honeyville fans! It's great to be back with you again, discussing the great ways you can use Honeyville's Blanched Almond Flour to create delicious, healthy treats this season.

Using almond flour is a wonderful way to get your protein in, and help to balance your blood sugar! Using chia as a binding agent and is rich in protein, calcium, magnesium and fiber! These super moist treats are so good you might not want to let people know how healthy they are...

Ingredients:
1/2 tsp Baking Soda
3 Eggs
4 Tbsp Butter, room temp
1/2 cup Agave Nectar
1 tsp Vanilla
1 1/4 cups grated Zucchini

Directions:
Preheat oven to 350 degrees.
Combine all ingredients in a food processor and thoroughly combine all ingredients, roughly 2 minutes. 
Butter cupcake tins and pour batter in.
Bake for 20-25 minutes. Check cupcakes with toothpick. When finished, the toothpick should come out clean.

Wishing You Peace and Joy,

Lyn-Genet, Executive Director of Nutrition

8 comments:

Anonymous said...

What size and how many cupcakes does this recipe make?

izzyt said...

For me, it filled a regular sized muffin tin with 12 wells and there was some left that I baked in a ramekin.

The Lyn-Genet Plan said...

The cupcakes are standard size and should yield about 18. Enjoy!

Lori said...

Is there a way to make this without eggs?

Anonymous said...

She said that you can google chia as an egg replacement for baking.

Nicole Turnipseed Durkin said...

Can you substitute coconut flour for the almond flour or something else? My daughter has a almond allergy

Diane Chehab said...

I have tried substituting coconut flour for almond flour (less expensive). It works, but doesn't taste as good, and the texture is less nice.

Dianne Finnegan said...

The butter listed in the ingredients goes IN the batter itself, right? You used extra butter to grease the tins, right Lyn-Genet?