Vegan strawberry cupcakes
Juicy strawberry cupcakes with no oil and sugar.
- 200 g flour
- 10 g baking powder
- 40 g almond meal
- 150 g zucchini
- 200 g almond milk
- 15 g almond butter
- 40 g maple syrup
- 1 teaspoon vanilla extract
- 90 g frozen strawberries you can also use fresh strawberries
In a bowl mix flour, baking powder and almond meal.
Put zucchini and almond milk in a blender and blend until smooth and add to bowl.
Add maple syrup, almond butter and vanilla extract and mix.
Add chopped strawberries and gently mix in.
Put mixture into cupcake molds and bake on 180°C for 25 minutes.