Healthy Mexican Cupcakes













* the recipe can be also made into donuts
Liquid Ingredients: 1 medium banana, crushed with a fork, ½ cup of coconut sugar or other sweetener, 1 teaspoon of apple cider vinegar, 1 teaspoon of vanilla extract (or sugar), 3 tablespoons of brewed, room temperature coffee (can also use decaf coffee or cereal coffee), ½ cup of almond milk
Dry ingredients: 1 cup of kamut wheat (you can use the multi-purpose variety as well), ¼ teaspon of raw cocoa, ½ teaspoon of baking soda, a pinch of Himalayan salt, 1 heaping teaspoon of cinnamon, ½ teaspoon of ground ginger
Frosting: ½ cup of vegan chocolate (use dark or make your own), 3 tablespoons of almond milk, colorful vegan sprinkles, *1 teaspoon of coconut oil (optional)


1. In a bowl, mix the banana and sugar with an electric blender. Mix well. Add the other liquid ingredients and stir the mixture by hand.
2. In another bowl, mix all the dry ingredients, and then add the mixture of liquid ingredients. (The structure of the dough remains thick and gives a special flavor to the pie that’s neither muffin nor brownie, but like a very nice cookie.)
3. Grease the mold with coconut oil if you plan to fry the mixture in the donut mold or put it in the paper wrappers if you want to bake muffins. (The second day, the wrappers were separating from the mixture because the recipe doesn’t contain oil, so I think the best choice for this cake would be a silicone mold.)
4. Heat the oven up to 200°C and bake the pastries for 15 minutes. Before adding the frosting, give the pastries some time to cool down.
5. For the frosting, let all the ingredients dissolve over low heat while stirring constantly. Top the muffins with the frosting (or dip them into the frosting) and add the colorful sprinkles on top.

Prepared by Iva Janeš and posted with her kind permission.

Photo: Iva Janeš

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