1/2 c nut butter (almond preferably)
3/4 pumpkin puree
1 overripe banana
1/4 c maple syrup
1 tsp vanilla
2 Tbsp cocoa
1 tsp baking soda
1/4 tsp salt
1/4 c almond flour
3 Tbsp cornstarch
whisk until smooth. Fold in 1/4 mini chocolate chips. Divide mixture among cupcake tins. Bake at 350F for 17 min for mini cupcakes.
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