It’s National Cupcake Week! Ok, so technically these are muffins, but as these 3 recipes include nutrient-packed almonds and blueberries, we knew they would help us celebrate National Cupcake Week in a delicious and healthier way.

1. Protein Power Almond Cupcakes

First up try these protein power almond muffins – these muffins replace traditional flour with almond meal and make for a protein-packed snack, which can also be ideal for a breakfast on the go.

Makes 12 muffins

Tip: keep in an airtight container or make batches ahead of time and freeze for convenience.

Ingredients:

• 2 ½ cups of almond meal or almond flour
• ⅓ cup of applesauce or ripe mashed bananas
• ¼ cup of almond butter
• 3 eggs
• 2 tablespoons of honey
• 2 tablespoons of coconut oil
• ¼ cup of oats, almonds, walnuts, etc., optional
• ¾ teaspoon of baking soda
• ½ teaspoon of real vanilla extract

Instructions:

1. Preheat the oven to 350°F. (177 degrees C)
2. Mix the honey, coconut oil, applesauce or bananas, vanilla and eggs.
3. Add in the almond meal and mix until thoroughly blended.
4. Mix in almond butter and any additional ingredients, like nuts and oats.
5. Line a cupcake pan with 12 cupcake liners.
6. Scoop about 2 tablespoons into each.
7. Place muffins in the oven for 15–19 minutes, until golden around the edges.
8. Remove and allow to cool.

2. Blueberry Almond Protein Muffins Cupcakes

For a fruitier affair, try these blueberry almond protein ones. Blueberries are packed with antioxidants and have numerous health benefits. All this goodness, with the added boost of vanilla protein powder will leave you feeling energised and ready for the day ahead!

Makes 7 large muffins

Ingredients:

• 2 cups of rolled oats
• 2 scoops of Vanilla whey protein
• 1 cup of applesauce
• ¼ cup of maple syrup
• 2 egg whites
• 1 tsp of almond extract
• ½ tsp of baking powder
• ½ tsp of cinnamon
• ½ cup of unsweetened vanilla almond milk
• 1 ½ tbsp of almond butter
• 3 tbsp of almond slivers
• 1 cup of blueberries

Instructions:

1. Preheat the oven to 350°F. (177 degrees C).
2. Whisk almond milk, maple syrup and protein powder until smooth.
3. Add almond butter and whisk until smooth, then add remaining wet ingredients and mix.
4. Add rolled oats, baking powder and cinnamon and mix well.
5. Fold in blueberries.
6. Pour the oatmeal mixture into large muffin moulds on top of a baking sheet. Top with almond slivers.
7. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted into the middle of the oatmeal cup comes out clean and the tops are golden brown

3. Keto Low-Carb Paleo Blueberry Muffin Cupcakes

Finally, for those who are living a keto life or want to give a new eating regime a go, try these keto low-carb paleo blueberry muffins. They combine the fantastic benefits of blueberries with the healthiness of a keto diet, a win-win situation!

Makes 12 muffins

Ingredients:

• 2 ½ cups of almond flour
• ½ cup of granulated sweetener
• 1 ½ tsp of gluten-free baking powder
• ¼ tsp of sea salt
• 1/3 cup of coconut oil (measured solid, then melted)
• 1/3 cup of unsweetened almond milk
• 3 large eggs ½ tsp of vanilla extract
• ¾ cup of blueberries

Instructions:

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Line a muffin pan with 12 muffin liners.
3. In a large bowl, stir together the almond flour, sweetener, baking powder and sea salt.
4. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
5. Distribute the batter evenly among the muffin cups.
6. Bake for about 20 minutes, until the top is golden and an inserted toothpick comes out clean.

Happy Cupcake (or muffin) Week! Enjoy.

Need some more baking recipe ideas? Try these delicious vegan Gingerbread Men!
Find an example of our work with Lazy Day Cakes here.