Protein lunch box cupcakes

I’ve not had much time for extravagant baking in recent months. No big decorations or crazy recipes. Kid’s start of secondary school has prompted a flurry of practical recipes to stop him from getting hungry during the day… Cos his motto these days is simple: ‘I’m hungry!’

These cupcakes were an instant hit. Inspired by The Virtuous Tart, I liked her flour combination but made some significant alterations to make them kid-friendly.

Ingredients

375 ml milk (any kind)

50 ml linseed oil

75 ml olive oil

2 tbs psyllium husk

Smidgin (a few drops) coffee extract

120g sugar (I use unrefined sugar)

50g raw cacao powder

30g protein powder (I use pea)

40g buckwheat flour (or rice)

50g almond meal

40g tapioca or potato starch

35g chickpea or teff flour

1,5 tsp baking powder

Sprinkle of salt

Dark chocolate drops

Instructions

Pre-heat the oven to 160C.

Line 3 muffin tins with paper cases.

Mix all the wet ingredients. Stir them well with the psyllium.

Add all the dry ingredients and mix well.

Then add the chocolate drops. Isn’t this easy!

It’s a fairly runny batter. Divide it over the muffin cases. You’ll get somewhere between 12 and 18 cupcakes.

Put them in the oven for 25-30 minutes. Let them cool entirely before eating. Or just try!