Eat + Drink

Dark Chocolate Breakfast Cupcakes

Kathy Smart RHN

These muffins are a definite hit wherever you may serve them. The ground almonds, Enhanced Collagen powder and whole eggs give a protein punch. This is a great way to get children to eat breakfast—a chocolate cupcake!


  • 3⁄4 cup dark chocolate chips
  • 1⁄2 cup unsweetened applesauce
  • 1⁄2 cup butter or coconut oil
  • 4 whole eggs—separate whites and yolks
  • 1⁄2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1⁄2 teaspoon sea salt
  • 11⁄2 cups ground almonds
  • 5 tablespoons gluten-free flour blend
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons Organika Enhanced Collagen


  • 1⁄2 cup melted dark chocolate chips
  • 1⁄4 cup agave nectar
  • 3 tablespoons brown rice syrup
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°f.Melt chocolate chips, applesauce and butter/ coconut oil over low heat. Beat egg yolks with 1⁄4 cup of the maple syrup and set aside.
  • Combine the melted chocolate mixture and egg yolk-maple syrup mixture together. Stir in ground almonds, vanilla extract, baking powder, sea salt, Organika Enhanced Collagen and flour. Beat 4 egg whites with the remaining 1⁄4 cup of maple syrup until stiff. fold into the above mixture. Grease a muffin tin and fill to 3/4 full and allow to bake for 20 minutes or until toothpick comes out clean.

Smart Facts

Eating chocolate triggers the production of endorphins in the body which results in a feeling of happiness. Dark chocolate also contains appetite suppressant properties which help curb your appetite and cravings. Enhanced Collagen gives you the extra protein boost, while also supplying a wide range of amino acids good for gut and skin health. Enjoy the hit of happiness and curb your cravings with these cupcakes.

Kathy Smart is a registered Holistic Chef and teaches, motivates and inspires others to live Smarter by providing healthy recipes and healthy living tips specific to the gluten-free and wheat-free lifestyle.