In the Kitchen
You can have your cake—and microwave it too—with this mug cake recipe. Most baked goods are full of...View the Recipe
By Solana Nolfo, NLC
This recipe is a lot more than just a pretty face. It’s also a beautiful combination of fiber, protein, and healthy fats. Yep, the beets and light buckwheat flour bring the fiber, the yogurt and almond flour add a protein boost, and the coconut and cashews in the icing deliver a nice dose of healthy fats. While this is still a sweet treat, these macros help keep your blood sugar levels stable. Enjoy in moderation, as always! (More of a chocolate person? Check out this raw brownie batter recipe. Can’t go wrong either way.)
WHY WE LOVE THIS RECIPE
First off, how gorgeous is the final product? Your Insta followers will never know how healthy it is (unless you tell them, which you totally should—no shame here). We also love this recipe’s versatility—it works well as mini bundts, cakelettes, cupcakes—perfect for any occasion or group. They also freeze nicely, so feel free to pop a few cupcakes in the freezer to enjoy another time…if you can wait, that is.