I’ve talked many times about how big of a sweet tooth I have. The love I have for chocolate is crazy! If I could, I would eat extra chocolate chip, gooey cookies for breakfast, lunch, and dinner. (I just caught myself daydreaming there…)
HOWEVER, when it comes to sweets, I’m all about modifications, not about limitations. If I tell myself I can’t have something, it’s all I will crave. So, to bypass that, I’ll find recipes that sub in some healthy ingredients for a less-guilt treat! And thus- these magical, yummy cupcakes were brought into my life.
When I saw this post on Taralynn’s blog a few months ago, I pinned it to my “must try” recipe list. However, as most pins go, I forgot about it.. Until now :). With a few simple modifications to cater to my own personal taste buds, I could not believe that they were actually healthy! Taralynn is quite amazing!
For this Recipe, You’ll Need:
- 3 tablespoons chia seeds
- 3 ripe bananas [the more spots = more naturally sweet!]
- ¼ cup flax seed
- 4 tablespoons unsweetened cocoa powder
- 2 Packets Truvia
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 egg white
- 2 tablespoons honey*
- 2 tablespoons of ground cinnamon
- 14 tablespoons of Lite Cool Whip
- 3 tablespoons of Chocolate PB2
*I have really awful allergies to pollen and read somewhere that eating local honey helps! I try to eat 2 tablespoons per day and so far, it has helped!*
In a large mixing bowl, combine all ingredients (minus blueberries, Cool Whip, PB2, and sprinkles).
Once ingredients are well mixed, gently fold in your blueberries.
Measure out ¼ cups of mix and place in a well-greased cupcake tin. This recipe made 7 cupcakes.
Bake for about 17-20 minutes at 350 degrees.
Allow the cupcakes to fully cool. Mix Cool Whip & PB2 in a bowl and top with 2 tablespoons of whipped topping.
I added sprinkles to mine because everything is better with sprinkles.. 😉
Per cupcake: about 145 calories
Do you have a favorite healthy sweets recipe? I’d love to hear about it!