Description
This recipe has a little of everything. It has some fiber, flavor, awesome texture, a hint of spice and is a little healthy secret indulgence, and now OUR little secret.
Ingredients
- 1 2/3 cup almond flour
- 1 tablespoon coconut flour
- 1/3 cup tapioca flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon ground chia seeds
- 1 teaspoon organic vanilla powder
- ¼ teaspoon ground cloves, or more to taste
- 4 eggs
- 1 tablespoon honey
- 1 teaspoon liquid Madagascar vanilla
- 2 tablespoons coconut oil (or ghee)
- 1 tablespoon almond milk
- 2 tablespoons Sweet Spreads Cinnamon Roll Coconutter
- ½ cup plus 4 tablespoons applesauce
- ½ teaspoon apple cider vinegar
- Coconut oil for greasing pans
- 2 TOPPING OPTIONS:
- My Maple Fluff Frosting or 4 tablespoons Sweet Spreads Vanilla Cupcake Coconutter
- ½ cup heavy whipping cream
- ¼ tsp vanilla
- 1 tablespoons cacao powder for dusting only
Instructions
- Preheat oven to 350F degrees.
- Grease mini-muffin pans with coconut oil.
- Combine all three flours, baking soda, baking powder, ground chia seeds, vanilla powder and cloves in a bowl. Mix well, sifting two times.
- In another bowl mix the eggs, honey, vanilla, coconut oil, almond milk and Sweet Spreads Coconutter or nut butter of choice.
- Whip on medium then on high with a hand mixer.
- Add in applesauce.
- Mix in apple cider vinegar.
- Scoop halfway full into well-greased muffin pans.
- Bake for 12-16 minutes.
- Remove from oven and cool on a rack.
- Top with my Maple Fluff Frosting or whipped Sweet Spreads Vanilla Cupcake Coconutter.
- Sweet Spreads Vanilla Cupcake Coconutter Whipped Topping DIRECTIONS:
- Place cold whipped cream in a cold bowl and whip until very firm.
- Slowly drizzle the vanilla and Sweet Spreads Vanilla Cupcake Coconutter.
- It will drop a bit.
- Top your cupcakes with the frosting.
- Lightly dust with cacao powder.
- Enjoy!
