Whether it’s your birthday or a friend or family member’s, the best part is always the cake. But who says it has to be unhealthy? This year, treat yourself and others to a lip-smacking sweet treat that’s also sugar-free. The Freeletics birthday muffins are fluffy and delicious! Topped with a vibrant, pink, raspberry chia icing and sweetened with sugar-free dark chocolate and maple syrup, these little guys are the ideal healthy alternative to hold your candle.
Here’s how you can have your cake and eat it too. Enjoy, Athlete.
For the muffins:
- 2 eggs
- 100g (7 tbsp) softened butter (best if grass-fed and unsalted)
- 150g (5.3 oz) ground hazelnuts
- 1 tsp baking powder
- 100g (3.5 oz) dark chocolate (sugar-free)
- 20g (0.7 oz) chopped walnuts
- 20g (0.7oz) cacao nibs
For the raspberry icing:
- 250g (8.8 oz) raspberries (frozen)
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- Let butter stand at room temperature for a few hours so it’s soft when you start.
- Preheat oven to 180°C (350°F).
- Melt chocolate using a water bath. You’ll need a small pot with handles and a bigger pot to rest it in. Fill water in the big pot until it touches the bottom of the small pot. Break chocolate into chunks and put in small pot. Bring water to simmer, then turn off heat and let the chocolate sit until melted. Stir occasionally.
- In a bowl, mix eggs with 90g (3.2 oz) softened butter, ground hazelnuts and baking powder using a hand mixer or whisk. Add melted chocolate and whisk until foamy. Carefully fold in the cacao nibs and chopped walnuts using a spoon.
- Grease a muffin tin with the remaining 10g (0.35 oz) of butter. Pour muffin batter in the molds until half-full. Bake on middle rack for approx. 25 minutes.
- Blend frozen raspberries, chia seeds and maple syrup on high using immersion blender. Let stand for approx. 10 minutes until slightly jellified. Spread on muffins.
We hope you enjoy these little guys as much as we do. #GuiltFree #EatCleanTrainDirty