Chocolate Amaranth Cupcakes


Dry ingredients

1 ½ cup almond flour

½ cup amaranth flour

½ cup arrowroot powder (or rice flour)

¼ cup cocoa powder

½ cup maple syrup (you can substitute with agave nectar)

1 spoon baking powder

Wet ingredients

1 ripe banana

½ cup (almond) milk

1 table spoon vanilla extract

1 table spoon apple cider

1 egg

¼ cup grape seed oil or melted butter

Chocolate Amaranth Cupcake

  1. Preheat the oven at 350 F (180 C) and get ready a cupcake tray.
  2. Use a blender or hand mixer to puree the ripe banana
  3. In a medium bowl mix wet ingredients and on a large bowl mix dry ingredients.
  4. Blend the wet ingredients into the flour (dry) mixture with a handheld mixer or spoon until thoroughly combined.
  5. Use an ice-cream scoop server to put uniform amounts of batter into each prepared muffin cup.
  6. Bake about 30 minutes or until you insert a knife or a toothpick in the center of the cupcake and this comes out clean.
  7. Let the cupcakes cool and decorate with cream cheese frosting

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