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Healthy Cupcake Recipe
Prep time:20 mins- Cook time:15 mins
Servings:12
Adapted from The Fast 800 Treats recipe book
This deliciously healthy cupcake recipe is easy to make, and even easier to enjoy! Simply throw the ingredients together, and bake for 15 minutes when you’re craving a tasty treat but want to keep on track with your health goals.
Using ground almonds in your baking is a great way of cutting back on the calories and carbs, while providing a good amount of nutrition and healthy benefits. They’re high in calcium, vitamin E and fibre, which help to contribute to bone, gut and brain health. Not only that, but ground almonds also help to control blood sugar levels due to their high magnesium content, so there’s no need to worry about this healthy cupcake recipe spiking your blood glucose.
Each cupcake provides a decent 5g of protein to contribute to your daily target of 60g. This is largely down to the eggs, full fat dairy and wholegrain buckwheat flour. Buckwheat flour has a balanced amino acid profile, including lysine, threonine and tryptophan which impact your sleep, mood, immune function and fat metabolism, so its protein content is of high quality. Furthermore, using full fat yogurt provides a boost of extra protein that you otherwise don’t get in low fat alternatives.
Using full fat yogurt also boosts your levels of ‘good cholesterol’ known as HDL. Studies have shown that consuming full fat dairy makes you less likely to gain weight in the long term, so we always recommend avoiding low fat alternatives. Furthermore, healthy fats like the ones in natural or Greek yogurt and olive oil help to keep you fuller for longer, so this healthy cupcake recipe is the perfect way to end a meal to keep you tied over until you next eat.
For more tasty treat ideas, like this healthy cupcake recipe that does good for your body and for your tastebuds, head to The Fast 800 Programme.
Ingredients
- 150ml full-fat yoghurt
- 150ml olive oil
- 85g tinned peaches, drained, finely diced
- 85g dark chocolate (at least 70%), chopped
- 2 tsp baking powder
- 3 large free-range eggs
- 70g ground almonds
- 100g wholegrain buckwheat flour
- pinch salt
- 75g fresh or frozen raspberries
Instructions
- Preheat oven to fan forced 170°C/190°C/375°F/Gas mark 5. Line a 12-hole muffin tin with paper or silicone cases.
- Place all ingredients except the raspberries in a large bowl and mix til thoroughly combined.
- Stir half of the raspberries into the batter, spoon the mix into each case, and top with the remaining raspberries.
- Bake until golden brown and a skewer inserted into the centre comes out clean, approximately 15 minutes.
- Leave to cool on a wire rack then serve.
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Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Freeze in portions for up to 2 months. Defrost and reheat if you wish before serving.
- Can’t find buckwheat flour? If you have whole buckwheat groats, simply grind them into flour with a blender or food processor.
- If following a gluten-free diet, please check the label of the baking powder to ensure there are no sources of gluten.
