Breakfast Cupcakes

Posted by: Emily Tyler31 Oct, 2019

Makes 18 cupcakes

Gluten + dairy + processed sugar free

I decided to make this recipe because clients were consistently needing to add more protein and fat to their breakfast or snacks, so I thought breakfast cupcakes with chopped almonds and coconut oil + eggs. They are so simple to do and are so handy to have on the go. Try them out, I guarantee they won’t hang around long though.


200g chopped almonds

50g hazelnuts

2 tbsp coconut oil

2 organic eggs

2 bananas (mashed)

1 tsp honey

1 tbsp cacoa powder


Oven 160C fan | Gas mark 4

1. Put your hazelnuts through a blender and make sure they are blitz up.

2. Melt your coconut oil in a pan.

3.. Add all the ingredients to a large mixing bowl and throughly mix.

4. Put the mixture into little cupcake cases.

5. Put into the oven for about 20 mins until cooked through.