Healthy Olive oil chocolate cupcakes

Ingredients for Healthy Olive oil chocolate cupcakes

• Oat flour 1 cup (100gms)
• APF ½ cup.
• Cocoa powder ¼ cup
• Eggs 2 nos
• Baking powder 1.5 tsp
• Baking vinegar ½ tsp
• Salt ¼ tsp
• Olive oil ¾ cup( 75ml)
• Beetroot grated 1 small
• Almond Milk ½ cup
• Date palm jaggery ½ cup
• Chocolate Ganache 2 tbs (optional)
• Roasted chopped walnuts (optional)

Method for Healthy Olive oil chocolate cupcakes

Beat the eggs till frothy. Add in the olive oil slowly to get a creamy/silky texture of the eggs.
Boil the almond milk with the jaggery and cool down to a temperature at which you can dip your finger.
Add the melted chocolate ganache ( I had some homemade ganache, leftover from a baking episode. Mix it in well.
Sieve on the oats flour( I pulverize rolled oats at home), flour , cocoa powder, salt and 1 tep of the baking powder.
Mix well. Add in the grated beetroot and the almond milk- jaggery mixture.
Preheat the oven to 180 degree C
Beat the batter to get a uniform consistency. Add the remaining baking powder and mix it well.
Pour the batter into cupcake/muffin mould.
Bake the cupcakes in the pre- heated oven for 30 minutes or until a skewer comes out clean.
Delicious, healthy , olive oil chocolates cupcakes are ready to be gobbled down with tea or coffee or by itself.

This post is part of  #BlogchatterA2Z challenge and this is the H – post