Reindeer Cupcakes
These tasty chocolate cupcakes are much higher in fibre and lower in sugar than normal cakes and look super festive!
Ingredients
Method
- 1/3 cup oil (e.g. Canola/Rice bran/Olive)
- 1/3 cup honey or maple syrup or brown sugar
- 2 eggs
- 1 cup mashed bananas (approx 2 large bananas)
- 1/4 cup unsweetened/natural yoghurt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon & ½ tsp mixed spice (or 1 tsp of either if you don’t have both)
- 1/2 cup high grade, wholemeal or alternative flour of your choice
- 1 1/2 cups rolled oats
- 1/2 cup cocoa powder
- 1/2 cup coconut desiccated coconut
- 2 tbsp chia seeds
- 1/2 cup chocolate chips (optional)
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To decorate:
- 150g lite cream cheese or Philadelphia light
- 150g dark chocolate melted
- Handful of pretzels
- 12 glace cherries
- 12 edible eyes (you can get these from Looksharp, Spotlight or any cake decorating shop)
Preheat oven to 185 degrees celsius and put muffin liners into a 12 hole muffin tray. I like to use silicon muffin liners as they are reusable and avoid the muffins sticking to paper!
The QUICK method: Using a food processor
- Put oil, honey, eggs, bananas and yoghurt into the food processor and blend ingredients together. This is the ideal method if you want to use frozen bananas which can be added without defrosting them first, they just need chopping up before putting into the food processor.
- Add the rest of the ingredients to the food processor (apart from the chocolate chips, is using) then blend together until all ingredients are combined.
- Fill the 12 muffin cases half full with mixture, put a few chocolate chips in, then spoon the rest of the mixture on top to cover them over.
- Bake for 12- 15 mins, or until golden brown and a skewer inserted into the centre comes out clean. Leave to cool on a rack.
- Blend the cream cheese together with the melted chocolate and spread over the cupcakes. Decorate with the pretzels for antlers, cherry for the nose and if you can find them, edible eyes!
The ‘make it by hand’ method:
- In a large bowl, beat the oil and honey/maple syrup together with a whisk or a fork. Mash the bananas and add along with the eggs and yoghurt – beat well.
- Add the baking soda, baking powder, vanilla, spices and whisk to blend.
- Stir in the flour, oats, coconut, chia seeds and cocoa powder until combined. It won’t be a smooth mixture – lumps are normal!
- Fill the 12 muffin cases half full with mixture, put a few chocolate chips in (if using), then spoon the rest of the mixture on top to cover them over.
- Bake for 12-15 mins, or until golden brown and a skewer inserted into the centre comes out clean. Leave to cool on a rack.
- Blend the cream cheese together with the melted chocolate and spread over the cupcakes. Decorate with the pretzels for antlers, cherry for the nose and if you can find them, edible eyes!
Recipe by NZ Registered Nutritionist Claire Turnbull, Director of Mission Nutrition. Find more inspiration and healthy ideas from Claire on Facebook and Instagram
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