Flourless almond butter cupcakes
Moist & delicious easy flourless cupcakes made with almond butter & banana. Add blueberries or chocolate chips for a healthy but decadent gluten-free treat.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 7 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g whole almonds ((or use same weight of almond butter & skip straight to step 3, below))
- 1 medium banana
- 1 egg
- 40 g brown sugar
- ½ tsp baking powder
- ½ tsp cinnamon
- 1 tsp vanilla
- 40 g chocolate chips + 20g for the tops (OR)
- 65 g blueberries + 20g for the tops
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a muffin tin with 6-8 paper cases.
- 2
Place the almonds into the blender jug and blend the almonds for 8-12 minutes, scraping down occasionally, to make almond butter.
- 3
Add the banana, egg, brown sugar, baking powder, cinnamon and vanilla to the almond butter in the blender jug and blend for a few seconds to combine to a smooth batter.
- 4
Pour into a bowl, add 40g (approx. 4 tbsp) chocolate chips OR 65g (approx. 5½ tbsp) blueberries, and mix in well.
- 5
Divide the mixture between 6-8 muffin cases, and sprinkle the remaining chocolate chips or blueberries on the tops. Bake at 180°C (350°F) for 20-30 minutes, until risen and golden, and springy to the touch.
- 6
Cool in the tins, then eat and enjoy!