Five supergood cupcakes

Low carb, gluten-free or coarse cupcakes – here are the recipes.

Five supergood cupcakes

Tips for Cookie Consumers

If you want to enjoy cupcakes or muffins, the nutritionist advises you to do the following:

1. Do not lick the ball!

2. Decide how many pieces you want to eat and stick to it.

3. If any remains remain, you know you are weak for them – give them away or give them to the birds.

4. Serve the cakes together with a fresh fruit salad and take good care of it instead of an extra piece of cake.

5. And – you can serve the cakes without icing and butter cream. Lots of extra calories are in the gorgeous toppings!

Source: Nutritionist Gunn Helene Arsky

– Cakes are usually healthier than candy because cakes and muffins actually contain trout fiber, minerals and vitamins, according to nutritionist Gunn Helene Arsky.

Many people think that cakes made on coarse flour and with sugar substitutes do not give the same desired coconut effect.

You can also easily bake with a finish, and we have tested 26 different types.

A healthier cupcake

The nutritionist has some tips and advice on how to bake healthier muffins – or cupcakes.

– For me, a cupcake becomes healthier if you replace as much as possible with wheat flour with common wheat flour and oatmeal (all is not because of the baking properties), says Arsky.

She also gives us the following tips:

– Replace butter with oil or soft plant margarine.

– Replace some of the sugar with other sweet foods – such as orange juice or eplemos without added sugar.

– Replace some of the fat with something that makes the cupcake juicy – eg grated carrot, beetroot, squash etc.

– Loop the toppings.

– Follow the new trend and make mini-cupcakes.


One last advice is not to eat many.

– One enough! And if you think the cupcake has become so “healthy” that you like to take two or three, then the winnings go up in spinning. Cakes are by definition not healthy – but some food you can treat yourself sometimes, says Arsky.

Favorites with and without topping

It is not without reason that muffins are the most popular cakes of the time. We enjoy them for birthdays, confirmations and baptisms, or when we want something good for the coffee.

If anyone is looking for popular cakes, then it must be the magazines of the magazines. Here are some of the healthiest favorites.

Lavkarbo Muffins

Five supergood cupcakes

LAVKARBO: Works both as a snack and cake. Photo: Hot Chocolate Media

This recipe can work both as a small snack and a cake. It depends on what you choose to fill them with.


(Provides approx. 12 muffins)

1 box of coconut milk (use only the thickest fat layer and leave the milk left)

50 g coconut flour (purchased in health food store)

50 g of molten dairy butter

3 eggs

30 g protein flour (purchased in health food store. Bakemiks can also be used)

1 teaspoon of soda

2 ts fiber box

sukrin for sweets


Preheat the oven to 180 degrees.

Three low carb cupcakes

Recommended by Mary-Ann Astrup in the Norwegian Weekly Bulletin:

– In the past, more and more people have been living on a low-carb diet. Now we exchange recipes willingly, because with bread without wheat flour and sugar can we meet their challenges. But even when we are on a diet, it must be allowed to enjoy themselves once in a while.

Here are three nice variants you can test when you’re doing something good.

Melt the butter and mix in egg and coconut milk.

Have everything dry and mix well, leave for 10 minutes.

Switch it into muffin shapes.

Bake on the bottom groove at 180 degrees for approx. 20 min.

Fill the muffin shapes quite completely, otherwise it will be a little too flat.

If you want to use the muffins as a small snack, you can split them into two and put on toppings and dairy mites.

Like cake: Divide into two with a little eggcream, cinnamon and possibly jams on.

Low carb chocolate muffin

These are cute, pretty fat, but very good!


Five supergood cupcakes

SOCCOLATE MUFFINS: Greasy and good low-carb muffin with chocolate flavor. Photo: Hot Chocolate Media

(Ca. 14 pcs. )

3 eggs

2 egg whites

2 ss sukrin

1 tablespoon sukrinmelis

6 drops of vanilla essence

7 drops of sodium

2 tablespoons of cocoa

10 g of soyamel

20 g almond flour

10 g chopped almonds

30 g protein powder chocolate (zero carbs, found in health food stores)

1 teaspoon baking soda

1½ dl cream flow

50 g butter

20 g of chocolate chocolate (70%)


Preheat the oven to 175 degrees.

Whip egg white and sweetener until the mixture becomes stiff.

Whip egg and cream in another bowl, and have all the dry, as well as melted butter and chocolate.

Finally, touch the egg white. Stir at 175 degrees for 20 minutes.

Low carb forest muffins

These get a bit sour, a little splash of cream or vanilla cheeses tastes good.


(Ca. 12 muffins)

Five supergood cupcakes

SKOGSBÆRMUFFINS: Syrlige lavkarbomuffins with forest berries. Photo: Hot Chocolate Media

3 eggs

125 grams almonds

1 dl sukrin (originally the recipe for splenda)

75 grams of butter (melted)

1 teaspoon baking soda

1 teaspoon cinnamon (this can be loose, but I think this tastes good)

100 grams of forest berries or other berries you like (dried berries can also be used) Preheat the oven to 175 degrees.


First, start by grinding almonds to flour (both blender, kitchen machine, spellmixer and the like can be used).

Then whip egg and sukrin into egg dose.

Add it dry with half pastry (or fresh) berries and have butter.

Add 12 muffin shapes and fill them 2/3 full. Stitched for approx. 12 minutes.

Grove muffins

These muffins are small energy bombs that saturate well. Send them to the children‘s packed lunches, or bring them to the bag. You can replace forestry mix with other berries to vary.


(Ca. 15 pcs. )

200 g sifted spelled flour

Five supergood cupcakes

GROVE: Small energy bombs that saturate. Photo: Hot Chocolate Media

50 g barley flour

25 g wheat flour

120 g sugar

20 g baking powder

20 g vanilla sugar

50 g of honey

100 g of rapeseed oil

2 1/2 dl whole milk

50 g chopped walnut kernels

100 g timber blend


The oven is preheated to 180 degrees.

Mix spelled flour, barley flour, wheat bran, sugar, vanilla sugar, baking soda and honey in a cooking machine.

Stir in oil and milk.

Then stir the woodberry mixture and about half of the chopped walnuts.

Sprinkle chopped walnuts at the bottom of the molds.

Grove muffins

Recommended by Solveig Brekke Weltzien in Norsk Ukeblad:

– This recipe I found in Norsk Ukeblad nr. 22 this year. On the web you can find a lot of recipes, but when I try them out at home, I usually get disappointed. This time, on the other hand, I became happy and proud! Finally, Mommy made muffins that were both juicy and healthy, and tasted as good the next day!

Fill the molds with dough and sprinkle over plenty of chopped walnuts.

Cook the cakes in the middle of the oven at 180 degrees for approx. 30 minutes.

Cool on the grid.

Gluten free cupcake

These muffins are gluten-free and are great for allergy sufferers. The toppings with raspberries provide both a beautiful rose color and a taste of summer.


(Ca. 30-32 pcs. )

150 g soft butter

2 dl fructose

4 eggs

Five supergood cupcakes

GLUTENFRI: Supreme for you with allergies. Photo: Hot Chocolate Media

3 dl potato flour

1½ tsp baking powder

1½ tsp vanilla sugar

1 handful of cranberries (dried)

For cheese strips:

300 g cream cheese natural

150 g butter

450 g of melis

2 tablespoons vanilla sugar

ca. ½ basket raspberry possibly. 2-3 tablespoons raspberry jam



Whip cheese and butter.

Have a meal.

Whip well until the cream is airy.

Mix in mustard berries or jam.


The oven is preheated to 225 degrees.

Gluten free cupcake

Recommended by Hege-Lill Ottersen Hammersbøen in Norsk Ukeblad:

– Last I was in New York, I accidentally dropped into the muffin bakery The Magnolia Bakery. Although I have celiac disease, I had to buy one of the tempting muffins and taste a tiny piece. This gave inspiration to try me on a self-composed, wheat-free variant.

Pour butter and fructose long and firmly into the machine until it becomes porous and white.

Have one egg at a time and stir heavily.

Mix the dry ingredients and cranberries and have this in the batter.

Add two tablespoons into muffin shapes, fill them half to three-quarters.

Stir for 10 minutes.

Set for cooling on the grid.

Decorate with cheese strips when the muffins are cooled.

Recipes: Editors in the Norwegian Weekly Magazine

Photo and styling of cakes: Hot Chocolate Media

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