- 12
Ingredients
- Olive oil cooking spray (optional)
- 3 tablespoons canola oil
- 2/3 cup light agave nectar
- 1/2 cup plus 1 tablespoon unsweetened applesauce
- 1 tablespoon flaxseeds, finely ground
- 1 tablespoon pure vanilla extract
- 1 tablespoon apple cider vinegar
- 2 cups light spelt flour, scooped & then leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup berries (fresh or frozen, but not thawed from frozen) plus 12 raspberries for garnish
- 3 oz dark chocolate (70% cocoa), chopped
- 2 tablespoons unsweetened almond or rice milk
Preparation
Step 1
Preheat oven to 350 degrees. Line 12 cups of a muffin tin.
In a small bowl, whisk oil, agave nectar, applesauce, 1/4 cup water, flaxseed, vanilla & vinegar. Set aside for a minimum of 2 minutes while mixing dry ingredients.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Stir briefly to combine. Pour wet mixture over dry mixture & stir to blend well.
Fill each muffin cup with about 1 tablespoon batter, spreading to cover bottom and part way up the side of each cup. Place a heaping teaspoon of berries (4-5) over center of batter taking care they don't touch the sides of cup. Top with another spoonful of batter, gently spread to cover berries. Use all batter.
Bake for 30-35 minutes, rotating pan halfway through until golden & tester in center comes out clean (might be wet but no batter). Allow to cool in pan for 5 minutes then place cupcakes on cooling rack to cool completely.
Combine chocolate and milk in a heatproof bowl, set over a small pot of simmering water on low heat. Stir until chocolate melts and mixture is smooth.
Once cupcakes are cooled drizzle chocolate over each cupcake.
Note: To store wrap cupcakes individually in plastic wrap. Can be stored for up to 3 days in refrigerator but eaten at room temperature.
Per cupcake: 210 calories, 6g fat, 1.5g sat fat, 37g carbs, 3g fiber, 20g sugar, 3g protein, 190mg sodium, 0mg cholesterol.