Easter Egg Cupcakes

Hop into Easter with these deliciously healthy cupcakes that are not only bursting with rich chocolate flavor, but also low in sugar and gut-friendly thanks to Natvia Stevia Synbiotic Sweetener 250g! 🍫✨ These Eastercupcakes are the perfect treat without all the sugar overload, keeping your gut happy and your taste buds satisfied. 🧁🌱

For the cupcakes:

• 100g gluten-free flour 
• 100g Natvia Stevia Synbiotic Sweetener 250g
• 40g cocoa powder 
• 1 teaspoon baking powder 
• 2 bananas, mashed 
• 100g natural / coconut yogurt 
• 2 tablespoons oil 
• 50ml milk of choice 

 For the topping:

• 1 x 200g salted caramel / vanilla protein yogurt  
• Granola, to sprinkle 

 For the chocolate eggs: 

• 3 tablespoons coconut oil 
• 3 tablespoons smooth nut butter of choice  
• 3 tablespoons Natvia Stevia Synbiotic Sweetener 250g
• 2 tablespoons cocoa powder 
• Edible gold glitter spray (optional - to decorate) 

1. First make the chocolate eggs: melt the coconut oil and nut butter, then whisk in the Natvia Stevia Synbiotic Sweetener 250g and cocoa powder. Pour between 4-5 small Easter egg silicone molds to fill to the top then chill in the fridge for at least 4 hours to set. 
2. Make the cupcakes: Mix everything together in a bowl - or blend in a food processor - then spoon between a 6-hole muffin tin to fill to the top of each.  
3. Bake at 180C for 15-20 minutes until risen and firm. Leave to cool. 
4. Once cooled, spoon the protein yogurt over the top of each. Pop the chocolate eggs out once completely solid, then cut in half.  
5. Place a half chocolate egg onto the top of each muffin, then sprinkle over granola. Spray with glitter spray, then enjoy!  

PREP TIME: 20 MINUTES

SET TIME: 4 HOURS

TOTAL TIME: 4 HOURS 2