Description
Deliciously moist and fluffy cupcakes made with almond flour, perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, mix together the almond flour, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, honey (or maple syrup), coconut oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool before serving.
Notes
- These cupcakes can be topped with your favorite frosting or served plain.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg