I tried to come up with a cupcake recipe for my kids’ birthdays that is gluten-free and dairy-free and that both would enjoy. After several failed attempts, this recipe fits the bill perfectly. They taste similar to a cross between a cupcake and a muffin. My son asked for another one, and another one, and another one, and he said “Mommy, I love this kind of cupcake!”. The best compliment he could give me.
These cupcakes are rich in:
- Manganese, molybdenum, phosphorus, copper, biotin, magnesium, fiber from oats
- Fiber, healthy fats, and protein from coconut flour
- Minerals from sea salt
- Proteins and healthy fats from eggs
- Fiber and vitamin C from applesauce
- Healthy fats, iron, manganese, copper, phosphorus, magnesium from coconut milk
- Antioxidants, vitamin K, vitamin C, and manganese from blueberries
- 1 ½ cup oats
- 2 tablespoons coconut flour
- 1 cup coconut palm sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 eggs, beaten
- ½ cup applesauce
- 1 cup coconut milk
- 1 tablespoon vanilla extract
- 1 cup blueberries, fresh or frozen
- Preheat the oven at 350 F.
- Mix the dry ingredients (oats, coconut flour, coconut palm sugar, baking soda, baking powder, and salt) in a big bowl. Add, one by one, the wet ingredients and mix gently (eggs, applesauce, coconut milk, and vanilla extract). Mix in the blueberries gently.
- Pour the batter into muffin trays lined with muffin cups. Fill the baking cups ⅔ of the way full. Bake for 35 minutes.
- Remove the tray from the oven. Allow to cool completely before eating as the cupcakes stick to the baking cups when they are warm (of course, you can eat them warm and scrape the cupcakes from the baking cups with your teeth like we did 🙂 )
- Spread chocolate avocado frosting on top.
Does your child have a favourite cupcake flavour? Which one?
Source of nutritional information: