Cakes, Breads and Muffins, Dairy-Free Recipes, Genuine Reads For Genuine People, Gluten-Free Recipes, Grain-Free Recipes, Real Food, Refined-Sugar-Free Recipes

Super-quick choc hazelnut cupcakes

These are similar to these cupcakes but with less sweetener so for those of you that like to keep sugars low, they are more of a “everyday”  cupcake recipe that can be whipped up at the beginning of the week for lunch boxes or as a easy-to-grab snack if you work from home (they’d even make a great breakfast on the go).

The chocolate chips on top are optional (I just did that to look fancy schmancy) and could easily be substituted for a smear of extra hazelnut butter after the muffins come out of the oven (perhaps with some cacao nibs for extra effect and added antioxidants).

These muffins are a great way to use up bananas that are starting to look a bit too ripe to eat plain, and, as you aren’t adding any honey or dates to the recipe, the riper the narnies, the sweeter the cakes.

As much as I have come to believe that we needn’t attach ourselves to food “labels”, but rather just eat what makes us feel good at any given time, I know that sometimes labels make it easier to navigate which recipes are suitable for ourselves, our families and our friends when dietary needs are at play. So please know that these cakes are gluten, grain, dairy, added-sugar and soy-free, suitable for full GAPS, paleo, FODMAP and probably several other dietary philosophies that escape me right now.

They aren’t nut free or egg free (sorry to those with allergies or gallbladder problems – I’ll be posting some recipe for you soon, think creamy spaghetti squash noodles and butternut pumpkin “custard” (my latest obsession).

So enough rambling, let’s just bake cupcakes already!

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Choc-hazelnut Cupcakes

Makes 3 cakes – perfect for small families, double or triple the recipe to suit the number of mouths you have to feed)

  • 2 Tablespoons hazelnut butter (100% hazelnuts)
  • 2 Tablespoons of raw cacao powder
  • 2 eggs
  • 1 ripe banana, mashed
  • pinch of sea salt (optional but brings about a lovely flavour and provides extra minerals)
  • 1/2 teaspoon aluminium-free bicarbonate soda
  • Pinch vanilla bean powder

Method

Blend all ingredients in blender or food processor until thick, creamy and smooth. Divide among 3 lined muffin tins (I love using the “if you care” brand, as they are toxin-free and environmentally-friendly).

Bake at 170 degrees for 20-25 minutes or until the muffins have risen and have a shiny top.

Remove from oven and cool on a wire rack.

Enjoy as is, or with an extra dollop of hazelnut butter (or any other nut butter) or some thick, chilled coconut cream (nom noms). As always, if you are allergic to certain nuts (like one of my best friends – Hello Sara bear if you’re reading), feel free to use a nut or seed butter (including tahini) that suits your needs (and if all nuts and seeds are a problem then use coconut butter).