Cupcakes the healthier way
These cupcakes are a true treat! They are delicious, nutritious and are so much healthier than the conventional cupcakes. I want the kids to be able to treat other children in their class on their birthdays, but I do not want to cause a sugar rush in the classroom. Obviously there are many healthy snacks to serve, but we want their birthdays to be special.
Necessities (for approx. 20 small cupcakes)
- Muffin Trays and Cupcake liners/Baking Cups
- Large Bowl for mixing
- Ice cream spoon if you have one
- 150 grams Oat-flour
- 150 grams Whole wheat flour
- 50 grams grated coconut
- 2,5 teaspoons Baking Powder
- Pinch of salt
- 5 ripe bananas
- 5 eggs
- 0,5 teaspoon Vanilla Extract (Never use the essence!)
- 75 grams 70% Dark Chocolate Chips (crushing/cutting chocolate into finely diced pieces will do the trick too!)
How to prepare
Put the baking cups in the muffin trays and preheat the oven at 175 degrees Celsius. Sieve all the dry ingredients (oat-flour, whole wheat flour, coconut, baking powder, salt) into a large bowl and mix well. In a food processor, mix the wet ingredients (bananas, eggs, vanilla extract). Add the dry ingredients to the wet ingredients and mix well. Put half of the chocolate chips in the mixture. Now, you can use the ice cream spoon (or a large table spoon) to fill up the baking cups to 3/4. Use the remaining chocolate chips to decorate the cupcakes. When you are done, they are ready to go into the oven! Unfortunately my oven is not big enough to fit more than 2 muffin trays, so I have to bake them in two shifts. Luckily it only takes 15-17 minutes until they are done. After taking them out of the oven, make sure to let them cool down on a cooling rack. Don’t leave them in the muffin trays after taking them out of the oven, it will make the bottom of the cupcakes soggy.
That’s it! Don’t forget to keep one for yourself 😉