Behold these cakey, fudgy, squishy, velvety little cups of power-packed goodness. Speckled with gooey chocolatey chips and sweet-tart bursts of cranberries, with a stream of honey running through their insides, adroitly masking the flax and hemp milk flavors that could otherwise cause those skeptical brows in the family to twitch a little as they arch. A perfect way to sneak in nutrition and perhaps even score extra brownie points with Santa this holiday season..
Almond Butter Cups
- 1/2 Cup all-purpose flour
- 1/2 Cup whole wheat flour
- 1 Tablespoon flax seed powder
- 1/2 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1/2 Cup Roasted almond butter
- 1/4 Cup vegetable oil
- 1/2 Cup hemp milk
- 1/2 Teaspoon pure vanilla extract
- 1/4 Cup light brown sugar
- 2 Tablespoons honey
- A handful of chocolate chips and dried cranberries to sprinkle on top
Grease your mini-muffin tray/s or line with paper cups and pre-heat the oven to 350 F.
In a bowl, mix together the flours, flax seed powder, baking powder and salt, keep aside. In another mixing bowl, cream together the almond butter, oil, milk, vanilla extract, sugar and honey until you get a smooth consistency and pour slowly over the flour mixture, mixing with few and gentle strokes until everything is incorporated well.
Scoop out the batter and divide equally between 18 muffin cups, sprinkle the chocolate chips and cranberries and bake for 18-20 minutes or until an inserted toothpick comes out nearly clean, with a few moist crumbs.