October is basically an open invitation to eat dessert and candy all day, every day (specially October 31st). When it comes time to host a Halloween party, funny Halloween healthy cupcakes should always be on the menu! So here comes an idea for healthy cupcakes, just to keep on track with your healthy lifestyle.

I will be posting some Halloween healthy recipes ideas during these two weeks so you can bake healthy treats!

I bought these cute Halloween cupcake liners to make these perfect sweet potato and chocolate protein cupcakes with a delicious chocolate coconut vegan frosting! To die for!

These healthy cupcakes are gluten free, refined sugar free, dairy free and protein rich!

DIABETIC DIET TIP

Even though these healthy cupcakes are made with sweet potato, they’re still low in carbohydrate content! They’re also made with almond flour, protein powder, cacao and walnuts to make them nutrient dense.

Thanks to the healthy fats, you will be able to enjoy these guilt-free healthy cupcakes without worrying about any sugar spikes! I hope you like them as much as I did! Yes, they’re gone already…!

INGREDIENTS

▪️2 cups or 190gr of almond flour
▪️1/2 cup or 70gr of coconut sugar (you can use less if your protein powder has sweetener)
▪️1 teaspoon of baking soda
▪️1 teaspoon of baking powder
▪️1/4 teaspoon pink Himalayan salt
▪️2 scoops or 60gr chocolate protein powder
▪️1/2 cup or 40gr of unsweetened cacao powder 100%
▪️1/2 cup or 120ml hot water
▪️1/3 cup or 80gr of sweet potato purée (I steamed 1 medium sweet potato and I blent it afterwards)
▪️1/3 cup or 55ml melted grass-fed butter or coconut oil
▪️2 organic eggs
▪️1/3 cup or 30gr chopped walnuts
▪️1/4 cup cacao nibs

STEPS

▫️Preheat oven to 350F/175C. Add cupcake Halloween papers to each muffin tin.
▫️In a bowl, mix all the dry ingredients (protein powder, almond flour, coconut sugar, salt, baking powder and baking soda). Set aside.
▫️In another bowl, mix the hot water with the cacao powder. Set aside.
▫️In a 3rd bowl, whisk the eggs and mix with the butter/oil. Add the sweet potato purée and add the cacao mix from the previous step.
▫️Pour the dry ingredients into the wet (previous mixture) and mix everything until fully combined.
▫️Add the walnuts and cacao nibs to the batter, mix everything together and spoon the batter into the prepared cupcake tin, filling each 2/3 full (the batter will rise so don’t fill the spaces completely).
▫️Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a cooling rack before frosting.
* Makes about 10-12 muffins.

* Store them in an airtight container or in the fridge if they have frosting, you can also freezer them up to 6 months.

! ! ! E N J O Y ! ! !

🇪🇸 Spanish:

Deliciosos cupcakes proteicos de chocolate y boniato (ni se nota!)
Sin gluten, sin lácteos, sin azúcares refinados y altos en proteína!

INGREDIENTES

▪️2 tazas o 190gr de harina de almendra
▪️1/2 taza o 70gr de azúcar de coco (podéis usar menos is la proteína lleva edulcorante o azúcar añadido)
▪️1 cucharadita de levadura en polvo
▪️1 cucharadita de bicarbonato sódico
▪️1/4 cucharadita de sal rosa del Himalaya
▪️2 scoops o 60gr de proteína de chocolate en polvo
▪️1/2 taza o 40gr de cacao en polvo 100%
▪️1/2 taza o 120ml de agua caliente
▪️1/3 taza o 80gr de puré de boniato o batata (yo he hervido un boniato mediano y lo he triturado hasta que ha quedado como una crema)
▪️1/3 taza o 55ml de aceite de coco o mantequilla de vacas de pasto
▪️2 huevos ecológicos
▪️1/3 taza o 30gr de nueces troceadas
▪️1/4 taza de nibs de cacao

PASOS

▫️Pre calentar el horno a 175C. Añadir papeles para cupcakes de Halloween en una bandeja de cupcakes.
▫️(1) En un bol, mezclar la proteína en polvo, harina de almendra, azúcar de coco, sal, levadura y bicarbonato sódico. Reservar.
▫️(2) En orto bol, mezclar el agua caliente con el cacao en polvo. Reservar.
▫️(3) En un 3r bol, batir los huevos y mezclar con la mantequilla o aceite de coco. Añadir el puré de boniato y el cacao del paso anterior. Mezclar todo hasta que quede bien integrado.
▫️Verter la mezcla del paso 1 a la mezcla del paso 3 y mezclar bien todo junto.
▫️Añadir las nueces troceadas y los nibs de cacao.
▫️Mezclar bien todo y verter la mezcla en los moldes, sólo rellenar 2/3 de los moldes ya que la masa va a crecer.
▫️Hornear 18 minutos, o hasta hasta que salga un cuchillo limpio desde el centro y estén ligeramente dorados por encima. Dejar enfriar por completo en una rejilla antes de colocar el glaseado.