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Apple and cinnamon cupcake

A soft and fragrant sweet, ideal for autumn

Thanks to the bean flour and the almond drink these light cupcakes are also suitable for gluten and lactose intolerant people. Royal Gala Val Venosta apples and cinnamon give them an enveloping and spicy taste.
70 min.


for 12 persons

300 g almond drink
240 g Royal Gala Val Venosta apples
180 g bean flour
135 g erythritol (natural sweetener)
60 g almonds
2 large eggs
30 g sunflower oil
6 g baking powder
3 g lemon zest
3 g cinnamon powder

Food ingredients/allergens
Eggs and egg products
Nuts: almonds
Print recipe


Whisk all the ingredients except egg whites, almonds and apples and let rest for at least half an hour. Beat the egg whites with a whisk and fold them into the mixture together with half of the chopped almonds or almond flakes and half of the apples cut into cubes with the skin.

Fill 80 g of the mixture into each muffin mold and garnish with the remaining apples and almonds. Bake at 170°C for 25 minutes.


Recipe from Chiara Manzi

Culinary Medicine
Dr. Chiara Manzi is a nutritionist with a degree in Human Nutrition and Dietetics and a specialization in Antiaging Nutrition from Tufts University in Boston. She was an EFSA ambassador in 2022 and 2023, teaching Culinary Medicine at the University of Ferrara and Scientific Communication at Milan’s Bicocca University. She was awarded the Oscar for Health in 2018 as presenter of "Benessere in Cucina" on Rai2. As founder of the Cucina Evolution Academy in 2012, she focuses on a cuisine that allows you to stay in shape and healthy.

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