THIS LEMON YOGHURT HEALTHY CUPCAKES RECIPE IS PURE HEAVEN

Indulgent and healthy rarely belong in the same sentence, but then celebrity chef Teresa Cutter is no ordinary food guru. A nutritionist and fitness expert, as well as classically trained chef and best-selling author, her recipes are a dream marriage of moreish taste and superfood ingredients.

These gluten-free lemon yoghurt healthy cupcakes, for example, feature almond meal and eggs for protein, while lemon and Greek yoghurt work together to give a sugar-free flavour explosion. Top them with pipings of yoghurt or lemon curd and they’ll look as next level as they taste.

YOUR SPECIAL OFFER!

As an added treat after our The Feels Challenge partnership, Barre Body members can now enjoy 10% off Healthy Chef* product for the whole of October 2020. Simply enter BARRE10 at checkout.

(*Excludes discounted product, twin packs and Wellness Collections.)

YOU’LL NEED

  • 300g (or 3 cups) almond meal
  • 2 teaspoons baking powder or 1/2 teaspoon baking soda
  • Zest of 2 lemons
  • Juice of half lemon
  • 2 organic eggs
  • 180g (or 1/2 cup) raw honey
  • 1 teaspoon vanilla extract
  • 60ml (or 1/4 cup) extra virgin olive oil
  • 150g (5 oz or 1/2 cup) Greek yoghurt
  • Addition Greek yoghurt for piping

PREHEAT your oven to 160 degrees Celsius fan-forced (320 degrees Fahrenheit).

COMBINE almond meal, eggs, honey, vanilla, olive oil, yoghurt, baking soda, lemon zest and lemon juice in a bowl.

MIX until well combined.

SPOON into prepared cupcake tins.

BAKE for 30 minutes until cooked and golden.

REMOVE from the oven and let cool.

PIPE Greek Yoghurt on each cupcake and enjoy!

WATCH TERESA CREATE HER HEALTHY CUPCAKES HERE

More than a little bit in love? You’ll find more beautifully nutritious recipes like this one in Teresa’s Quintessential Cookbook Collection.