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
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.