If you are feeling low on energy or would like to get your body in better shape, it might be time to start mixing in some healthier meals in your diet.
Kelly from The Grant Life, started menu planning and being consistent with her diet and compiled a list of 20 Easy and Healthy Recipes and one of our favorites was the Berry Stuffed Breakfast Cupcake!
This recipe by Katie from The Healthy Dessert Blog, proves that cupcakes can be healthy enough for breakfast and can make an awesome holiday or any day treat!
These cupcakes taste just as yummy as they look!
Berry-Stuffed Breakfast Cupcakes
(Makes 9-10 cupcakes!)
- 1 cup spelt flour, or white flour, or Arrowhead Mills gf mix (145g)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp ener g powder, or 1 flax or chia egg (See: how to make “eggs”)
- 4 tbsp xylitol or sugar (54g)
- 2 Nunatural stevia packets (or 2 extra tbsp sugar)
- 1 tbsp pure vanilla extract
- 1 cup plain or vanilla yogurt of choice (Silk or SoDelicious both work) (230g)
- 1/4 cup milk of choice (Subtract 3 tbsp if using the flax or chia egg) (60g)
- 3 tbsp coconut or veg oil (Can omit, but the cupcakes will be gummy) (36g)
- Fresh blueberries and sliced strawberries (or jam)
- Cream topping of choice (Such as Soyatoo or the “homemade cool whip” recipe linked under the first photo of this post)
Preheat oven to 350 F, and grease muffin tins. Combine all dry ingredients (except berries) in a bowl, and mix very well. In a separate bowl, combine all wet ingredients (except cream) and stir. Pour wet into dry, and mix until just combined (don’t overmix). Cook 18-20 minutes, then let sit at least 10 before removing from muffin tins. Cut out holes with a knife, and stuff fresh berries (or jam) into the holes. Then you can either squish the tops back on or discard them (by way of your mouth!). Just before serving, top with the cream and more fresh berries.
Did you try this recipe? Let us know! Tweet us at @wmoclothing!
The Active Girl 