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Gluten Free Choc Cupcakes

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These gluten-free cupcakes with a twist mean you definitely won’t feel left out of office cake day. The zucchini gives them a fantastically soft, moreish texture, and the wholefood ingredients make them feel naughty when in fact they are nice!


  • 400g (about 2 medium) grated zucchini
  • 3/4 cup raw cacao powder
  • 1 teaspoon vanilla bean paste or extract
  • ½ cup coconut oil
  • ½ cup maple syrup
  • 1 tea bag Morning Mojo Higher Living Tea - contents only
  • ½ cup ground flaxseed meal
  • 3 cups almond meal
  • 1 tsp gluten free baking powder

Chocolate Frosting

  • ½ cup peanut butter
  • ¼ cup coconut butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 2 tbsp raw cacao powder
  • 1 ½ cups milk of choice, to blend


  1. Preheat oven to 160°C fan-forced.
  2. Combine the zucchini, cacao powder, vanilla, coconut oil, maple syrup and Higher Living Tea Morning Mojo Tea Bag contents into a food processor.
  3. Blend until all combine.
  4. Add flaxseed meal, almond meal and baking powder. Blend until a thick mixture is formed- wipe down sides of jug during blending if needed.
  5. Divide into paper-lined muffin tins.
  6. Bake for 35–40 minutes until cooked through
  7. Cool and enjoy.
  8. To make frosting combine all ingredients into a high-speed blender and blend until smooth and creamy. Note: frosting will firm up in the fridge.
  9. Spread frosting over muffins and enjoy!

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