Chocolate Pecan Brownie Cupcakes
These brownie cupcakes are actually healthier than most other baked sweets. It fits perfectly into a whole food plant-based lifestyle. The cocoa adds a big punch of flavonoids, which have an incredible amount of health benefits such as lowering inflammation and blood pressure and improved cholesterol levels. That said I don't want you to eat brownies all day, but as a treat here and there why not. :)
This recipe was part of my Live Stream on Facebook: Cooking with Chef Frank
Chocolate Pecan Brownie Cupcakes
½ cup pure maple syrup
½ cup unsweetened applesauce
2 tablespoons peanut butter
2 tbsp dark rum or chocolate liquor (optional)
1 tbsp orange peel, finely grated
3 teaspoons ground flaxseed
1 teaspoon pure vanilla extract
½ cup spelt flour
¼ cup pecans, finely chopped
5 tbsp & 1 tsp unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon of sea salt
Instructions:
Preheat oven to 350°F. Line muffin baking pan with paper tulips, otherwise a silicon muffing matt works great too.
2. In a bowl combine all wet ingredients. Set aside.
3. In a second bowl add all dry ingredients.
4. Now add the wet ingredients to dry ingredients and combine. Stir just until all ingredients are incorporated.
5. With a large ice-cream scooper fill one scoop of the brownie mixture in each paper tulip.
4. Bake for 25 minutes or until a toothpick comes out clean.
Author
Frank Kraemer
Chef
Welcome to Eat like a Vegan Chef! Hi, I'm Chef Frank. For years I have been helping people overcoming unhealthy eating habits by adopting a whole food plant based lifestyle, to achieve ultimate health and weight loss. I have been fortunate enough to have cooked in many places in the world and had incredible experiences doing what I love. However, all my life I have chased the purpose of life until I transitioned to a plant-based lifestyle. It had such a huge impact on me and my community, simply through living by example. Even vegans around me became curious about the food I would cook and eat. The impact was and still is two-fold: I get to make a difference in people's health and collectively as a group when it comes to sustainability and animal lives. People around me would start eating more vegetables and fewer animal foods. They would drop significant weight and felt better than ever before. That’s when I knew my calling as a chef. My sincere hope is to inspire you even if it is just an ounce of pure plant-based wholesomeness. Feel free to connect with me through Social Media or email.
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