My parents are blessed to live in the country side, surrounded by a fantastic piece of land. Picture this: scurrying chickens, fresh eggs every morning, a rooster that crows in the morning, a sea of flowers, a fragrant orchard with apple and cherry blossoms, a vegetable garden, a view on the corn fields and forest, … well, you get the picture: a true piece of wonderland!
Last Sunday, I organised a lunch in their orchard to celebrate my belated birthday party. The scenery was fairytale like! The star of my birthday party? Indulgent peanut butter chocolate cupcakes. 100% healthy!
Indulgent peanut butter chocolate cupcakes: 100% healthy, no additives, lactose and gluten free.
Perfect fairytale scenery in my parents orchard.
When I told one of my friends the day before the lunch that I was going to prepare healthy, clean indulgences, she asked, pouting: “Will you please make something unhealthy too?”. I asked her why, she answered that she doesn’t always like ‘healthy stuff’. Of course I told here this was going to be alright; with my peanut butter chocolate cupcakes I was going to show here that healthy and nice go hand in hand. Her response to the cupcakes?
“Super nice Ang! I can really taste the honey and peanut butter. So these are healthy? Really? Awesome!”
It seems the others liked the cupcakes too:
“You really surprised me with these cupcakes. They taste very peanut buttery, which I like very much. Good to know they are healthy, I will make them for breakfast next Saturday!”
“Hmmm, they came out really nice, Ang!”
“Good consistency, sweet, nice peanut butter flavor and delish pieces of chocolate!”
I am happy that they liked it 🙂 Well, could this be any different when you combine peanut butter with honey and chocolate? 😉
As a starting point for my cupcakes I used a recipe from Elana’s Pantry. Things I substituted were agave nectar for Manuka honey and Celtic sea salt for Himalayan sea salt. Why? Because Manuka honey is a strong medicinal product and Himalayan sea salt is more nutrient rich than Celtic sea salt. Besides, these ingredients were already in my pantry.
Getting love stoned on chocolate. I used chocolate both ìn my cupcakes as well as òn my cupcakes.
Chopped peanuts in the cupcakes for extra flavour for texture. Thanks for helping me chop, mom!
This recipe doesn’t contain a lot of ingredients. It is possible that you have most of the ingredients, like dark chocolate and peanuts, already at home (otherwise: make sure you stock up on them!). These are the main ingredients with their health benefits (click ingredient to see the health benefits and nutrients):
- Peanut butter and peanuts
- tryptophan (28,1%, reduces stress, increases the feeling of happiness and helps you sleep better)
- manganese (35,5%, important for bone health, production of sex hormones, regulation of blood sugar level and metabolism of fats and carbohydrates)
- vitamin B3 (22,2%, might be lacked by vegetarians, important for energy production, lowers cholesterol levels, balances blood sugar level)
- vitamin E (protects skin form ultraviolet light, anti-ager, decreases the risk on prostate cancer, prevents cell damage from free radicals by preventing oxidative stress)
- resveratrol, particularly if they are consumed with the thin skin covering the nut left intact (reducing the risk of stroke and cancer, related to a reduced risk of cardiovascular disease)
- folic acid/folate, phytosterols and phytic acid (may have anti-cancer effects)
- folic acid/folate (21,9%, important for pregnant women and prevention of pregnancy defects, supports cell production, especially in your skin)
- protein (18,8%, necessary for all processes and tissue repair and construction of new tissue, making it a ‘magic formula’ for anti-aging and essential for muscle repair after a workout)
- copper (21%, for healthy hair, eyes, ageing and energy production)
- mono-unsaturated fats (to burn fat, have a balanced hormonal system and for beautiful skin, you need these healthy fats)
- antioxidants (22%, heart health)
- Manuka honey
- the only honey that has been approved for medical uses
- contains hydrogen peroxide, giving it it’s anti-bacterial and anti-inflammatory power
- treats wound infections
- treats diabetic ulcers
- treats acne
- treats eye, ear, and sinus infections
- in 2010, the scientific steering committee of the National Cancer Institute approved a proposal for the use of manuka honey for the reduction of inflammation of the esophagus (a digestive disorder) associated with chemotherapy.
Use UMF 16 or 20 applied to the skin, UMF 10 for consumption.
- Shredded coconut and coconut oil
- Contains mono-unsaturated “fat that makes you thin” fats, which help the body feel full and satiate the brain receptors that control appetite. The fats in coconut furthermore consist mainly of lauric acid, which lowers ‘bad’ LDL cholesterol. Coconut is furthermore:
- stomach cleanser
- fights infection
- boosts thyroid function
- boost metabolism
- boosts energy production
- cancer-fighting properties
- cleanses the body’s internal systems
- improves calcium and magnesium absorption in the body
- enhances bone and dental health
- coconut water has way more nutritious than whole milk, having less fat and zero cholesterol
- potassium (boosts your mood, makes you sleep better and gives you energy)
- low sodium content
- helps lower high blood pressure and low sodium content
- supports healthy digestion
- contains tryptophan (reduces stress, increases the feeling of happiness and helps you sleep better)
- anandamide (a neurotransmitter that targets the same brain structures as THC, the active ingredient in cannabis)
- fenyletylamin (a love chemical)
- leads to an increased libido for men
- treats PMS, anemia and tiredness
- strengthens the immune system
- balances the blood sugar level
Having read more about the ingredients, we can without doubt say that it can’t be any different than that these cupcakes are extremely healthy! Would you like to make your own peanut butter cupcakes? Fast forward to the recipe!
~ Enjoy! ~
- 0.5C/115 gr peanut butter (unsalted)
- 0.5C/170 gr Manuka honey (min. 10 UMF)
- 2 eggs (free range)
- Pinch of Himalayan sea salt
- 1/4 tsp baking soda
- 0.5C/60 gr unsalted, dry-roasted peanuts (chopped)
- 0.5C/75 gr dark chocolate (min. 85%, watch the additives)
- 2 tbs olive oil
- 1C/240 ml dark chocolate (min. 85%, watch the additives)
- 1/3C/80 ml/75 gr coconut oil
- 1 tbs cinnamon
- 1/3C/40 gr unsalted, dry-roasted peanuts
- 1/3C/30 gr shredded coconut
- Pre-heat the oven at 350°F/150°C.
- Oil 12 cupcake papers and put them in a cupcake tin.
- With a mixer, mix peanut butter, honey, eggs, salt, peanuts and chocolate.
- Add baking soda at the very last moment.
- Scoop batter in the tins.
- Bake for 20-25 minutes and let cool down for 2 hours.
- Melt coconut oil and chocolate in a saucepan.
- Add cinnamon.
- Poor the mixture on top of the cupcakes and immediately top with a few peanuts and coconut.
- Cool down for another 2 hours.
Shop the ingredients online: