Can you tell I’ve been eating a lot of vegan dishes lately? I have. But not because I want to be vegan… There is nothing wrong with being vegan, I’d just rather be a Lori that eats vegan meals, vegetarian meals, Paleo meals, and has …
Month: September 2011
Vanilla Almond Cupcakuffins (or cupcake-muffins!). And What’s The Difference Between a Muffin and a Cupcake?
What is the real difference between a cupcake and a muffin?
Is it that a muffin is really a naked cupcake? Is it because there’s fruit in muffins and not cupcakes? Less sugar, since most muffins have tons of added sugar?
I don’t know the answer. Do you?
Maybe you can try out this recipe and let me know…and trust me, you’ll want to. Try them, that is.
The thing I do know about these little gems are that they are incredibly delicious, soft, fluffy, slightly sweet, naked, and outstanding. The cupcakuffins are p e r f e c t in every way. Passing for a muffin and can definitely be a cupcake, without any frosting, they’re wonderful and healthy.
I served these slightly warm and with sliced ripe strawberries. The combination was killer.
Vanilla Almond Cupcakuffins (or cupcake-muffins!)
Makes 12 cupcake/muffins. Low sugar, dairy-free, vegan.
- 1/2 cup coconut flour
- 1/2 cup spelt flour
- 1/2 cup protein powder (I used Raw protein)
- 3/4 cup NuNaturals Baking Blend, sugar-free (sugar-alternative or regular sugar)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup almond milk (or slightly more if needed)
- 1 ripe banana
- 2 tbsp coconut oil, melted with 3 tbsp hot water
- 2 tbsp apple cider vinegar
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 1/4 cup almond slices
Preheat the oven to 350 degrees. Line a 12-count cupcake tin with 12 cupcake liners.
In a large bowl, whisk together flours, NuNaturals Baking Blend, baking soda, and salt. In a separate bowl, whisk together almond milk, banana, coconut oil, vinegar, and vanilla and almond extracts. Pour the wet mixture into the dry mixture and whisk until just combined. Add in sliced almonds and mix slightly again.
Fill the cupcake liners about two-thirds full with batter. Bake for 16-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
Serve, optionally, with ripe strawberries or fresh or frozen fruit of choice.
Record for these cupcake/muffins in my house was one day. One day and they were all gone. All 12 gone between only four people. What will your record be?
Want more photos of these sweet little dolls? Check out and like What Runs Lori on Facebook for all the hot photos!
What is the difference between a muffin and a cupcake?