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Blueberry Fonio Mini Cupcakes

Prep Time
10
min.
Cook Time
55
min.

June 13, 2020 by Zoey Gong

Commencing blueberry season with these Blueberry Fonio Mini Cupcakes. Gluten-free, with bites of bursting berry. Leaving them frosting-less as a delicious morning treat or top with frosting and a dusting of freeze-dried berries for a summer birthday (or just because!).

Ingredients

Makes 16-24 mini cupcakes
    • cup uncooked Yolélé fonio
    • cups nut milk (or water)
    • tablespoon chia seeds, ground
    • eggs, lightly beaten
    • tablespoon apple cider vinegar
    • 1/2  cup brown sugar
    • teaspoon salt
    • teaspoon baking soda
    • 1/3  cup melted coconut oil (or butter)
    • 1/4  teaspoon nutmeg (optional)
    • cup blueberries
    • frosting (optional)
    • freeze dried fruits (optional)

      Preparation

      • 01 .  

        Combine fonio with nut milk in a medium saucepan. Bring to boil over medium-high heat. Immediately stir in chia seeds, cover and remove from heat. Let sit for 30 minutes.

      • 02 .  

        Preheat the oven to 425 F. Prep a mini cupcake tin by lining it with baking cups.

         

      • 03 .  

        In a large bowl, combine the eggs, apple cider vinegar, brown sugar, salt, baking soda, coconut oil, and nutmeg. Mix well. Gently fold in blueberries.

      • 04 .  

        Spoon the batter ¾ of the way up the baking cups. Cook for ten minutes or until a toothpick comes out clean from the middle of the cupcake. Allow cupcakes to cool for 5 minutes in the tin before removing them to fully cool on a wrack. Once cooled, top with a dollop of frosting and sprinkle of freeze dried fruits.

         

         

         

         



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