mint chocolate chip cupcakes (with tigernut flour)
A secretly healthy mint chocolate chip cupcake recipe using an allergen free flour called tigernut. Gluten-free grain-free diary-free chocolate mint cupcakes that are super easy to make.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: makes 9 cupcakes 1x
Ingredients
Scale
chocolate cupcakes
- 6 tablespoons cocoa (1 1/2oz)
- 1/4 cup chia seed flour (1oz)
- 1/2 cup tigernut flour (1 1/2oz or 40g)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 eggs
- 1 teaspoon peppermint extract or 2–3 drops of peppermint essential oil
- 1/2 cup coconut milk, full fat (4oz)
- 1/2 cup coconut sugar (2 1/2oz)
avocado mint frosting
- 1 large avocado
- 1/3 cup coconut butter
- 1–2 drops of peppermint essential oil or 1/2 –1 teaspoon peppermint extract
- *to make it more green: can use spirulina or liquid chloroxygen
Instructions
Make cupcakes first.
- Preheat 350 degrees.
- Combine the dry ingredients into a bowl.
- Stir in wet until batter is smooth.
- Scoop cupcakes into cupcake liners.
- This recipe makes 9 cupcakes.
- Bake for about 15 -16 minutes. Or until toothpick inserted in center comes out clean.
- Remove cupcakes carefully from pan to let cool on wire rack.
- As cupcakes cool make frosting.
avocado frosting
- Blend everything in Vitamex blender.
- Adjust sweetness and mint to taste.
- Pipe frosting onto cupcakes.
- Top with chocolate chips.