Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Yield: 12 cupcakes

Ingredients

1 box Simple Mills Cupcake & Cake Almond Flour Mix
3 eggs
1/3 cup oil (grapeseed or vegetable)
1/3 cup water
1 tablespoon vanilla
1 tablespoon spirulina
2 cups spinach
Toppings
1 container Simple Mills Vanilla Frosting
12 strawberries with the greens cut off
 

Instructions:

HEAT oven to 350F.

ADD all the ingredients to a high-speed blender, blending until well combined.
 
POUR the batter into 12 lightly greased or paper-lined muffin cups, filling each 2/3 way full.

BAKE for 18-20 minutes, or until a toothpick comes out clean. If using paper liners, let cool completely before frosting.

Once cupcakes are cooled, FROST them then place one strawberry (cut side down) and add a little more frosting on top of the strawberry to resemble a santa hat. 

SERVE and enjoy!

Photo and Recipe by Ayla Sadler