BANANA CUPCAKES

200g almond flour

pinch salt

1 tsp baking powder

2 eggs

2 tbsp water / brewed coffee

1/2 tsp Apple Cider Vinegar

4 tbsp maple syrup

1 tsp vanilla

4 tbsp coconut oil

1-2 bananas

RASPBERRY CUPCAKES

175g almond flour

pinch salt

1 tsp baking powder

10g Maca

2 eggs

2 tbsp water

1/2 tsp Apple Cider Vinegar

4 tbsp maple syrup

1 tsp vanilla

4 tbsp coconut oil

1 tbsp lemon juice

150g raspberries

BLACKBERRY CUPCAKES

175g almond flour

pinch salt

1/2 tsp baking powder

2g butterfly pea powder @

3 eggs

5 tbsp maple syrup

1/2 tsp Apple Cider Vinegar

1 tsp vanilla

4 tbsp coconut oil

2 tbsp lemon juice

150g blackberries

BLUEBERRY CUPCAKES

175g almond flour

pinch salt

1/2 tsp baking powder

2g blue spirulina powder (I use Raw Nice)

3 eggs

5 tbsp maple syrup

1/2 tsp Apple Cider Vinegar

1 tsp vanilla

4 tbsp coconut oil

2 tbsp orange blossom

150g blueberries

20 minutes

STRAWBERRY CUPCAKES

225g almond flour

pinch salt

1 tsp baking powder

1 tbsp xylitol

3 eggs

1/2 tsp Apple Cider Vinegar

1 tsp vanilla

4 tbsp coconut oil

1 tbsp lemon juice

100g slices strawberries, plus extra for serving

METHOD

Line a muffin/cupcake tin with paper cups (or use silicon moulds) and preheat oven to 175C.

Sift dry ingredients into a bowl.

Beat in eggs, followed by wet ingredients. Mix well until smooth. 

You can use a blender for these recipes if you wish, but I think it’s easier to do this by hand! 

Pour mixture into cupcake moulds and bake for 20-30 minutes or until golden (or blue!!) in colour.

Take lots of photos and share on social media! Then scoff :)