Mini Maca Chocolate Cupcakes

Mini Maca Chocolate Cupcakes


1 tablespoon ground chia
1/4 cup water
1 ripe banana
2 tablespoons coconut oil
1/2 cup walnut butter (or almond butter)
2 teaspoons vanilla extract
1 cup almond milk
1/2 cup coconut sugar
1 cup brown rice flour
1/2 cup cooked quinoa
3 tablespoons maca powder
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon non-aluminum baking soda
1/2 teaspoon salt
Chopped walnuts

Maca Almond Butter Frosting:
1/4 cup almond butter
1 tablespoon maca powder
2 tablespoons mesquite powder
3 tablespoons coconut sugar
1 teaspoon vanilla
Pinch sea salt
2 tablespoons canned coconut milk


Preheat the oven to 350°F. Place ground chia in a small bowl. Add warm water and mix with a fork. Set aside for gel to form.

Mash banana in large bowl then add oil, nut butter, vanilla and milk and stir to mix. Add the rest of the ingredients and mix until well incorporated.

Grease muffin tins with coconut oil. Drop in batter and bake 25 to 30 minutes, until toothpick comes out clean.

Mix all ingredients in a food processor until creamy. Add a little more coconut milk if mixture does not move easily in food processor. Cover and rest in refrigerator for 30 minutes, spread on cupcakes.

Sprinkle with raw, roughly chopped walnuts.