Today is my mom’s birthday and we got the family together yesterday to celebrate! (Happy birthday mom!) I was designated baker and bringer of the cake. It’s a big one for her, she’s turning the big 7-0! She is also sensitive to eggs (among many other food sensitivities). I also have a niece with an even more serious egg allergy (and peanut allergy, yikes!). So when my family gets together for a birthday, we make these super yummy eggless cupcake muffins.
Why do I call them cupcake muffins? Well, because they have the density of a muffin, but are still sweet and moist enough to be a cupcake. They are the best of both worlds if you ask me.
This recipe uses organic coconut sugar which is a lower glycemic sweetener. (I got this kind from Costco) It will not spike blood sugars as much as a regular sugar, and to some, it isn’t quite as sweet tasting, but trust me it’s a BETTER sweet! Your kids won’t be bouncing off the walls and your heart won’t be racing off the charts after eating one of these. SCORE!
To be clear this is not an “artificial sweetener” this is a sugar made from coconuts.
So, how do you make chocolate cupcakes without eggs? Vinegar. Say what?!?! Yup, vinegar. In this recipe specifically apple cider vinegar. I think any vinegar will technically work, but why not use one with GOBS of health benefits.
This recipe also uses:
- unsweetened 100% cocoa powder
- organic coconut oil
- 100% white whole wheat flour
All whole food ingredients packed with nutrition.
My favorite ingredient in this recipe is applesauce. Try to go homemade if you can. My mom canned a whole bunch for me this year. YAYA!
Usually, when I make muffin or cupcakes, I use my reusable silicon liners, but since these chocolate cupcakes were for an event, I opted for disposable. This is what I used. They worked beautifully! Not a single cupcake was stuck to the liner. (That is one of my biggest pet peeves.)
These chocolate cupcakes are super yummy plain, but since this was for a big birthday, I decided to make a basic buttercream frosting. (my 9-year-old helped with this part. I thought she did a SUPER good job frosting them!) I included the frosting recipe with the cupcake recipe below.
Be aware that the included frosting recipe is very high in sugar. This is one of those times when having balance is key. (Read more about having balance in your simple life HERE, and I share a lot about having balance with food in my clean eating guide, download it for free HERE!) When it’s a big celebration, I feel that real frosting is justified. Be sure to use organic ingredients for the frosting to avoid GMOs.
Even if you don’t have anyone with egg allergies this recipe is super easy to whip up and most of the ingredients you probably already have on hand!
P.S. If you liked this, be sure to check out my Healthy Whole Wheat Banana Muffin recipe HERE !
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