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Almond Flour Cupcakes
In a pinch these simple better for you cupcakes can be used for shortcake or add some of your favorite in season fruit…..a bit of coconut whip cream on top or your favorite in season fruit sauce……lets be honest, I’ll even spread some nut butter on there to add a bit more healthy fats! Hope you love them as much as my family!
Makes 8 cupcakes
Ingredients
Units Scale
Dry Ingredients:
- 2 cups Almond Flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp Vanilla extract
- 1 tsp ground cinnamon
- 1 Tbsp ground flax
Wet Ingredients:
- 2 Eggs (you can replace with flax eggs)
- 1/2 cup full fat coconut milk
- 1/4 cup maple syrup (you can replace with a few drops of monkfruit)
Instructions
- Whisk all dry ingredients in a medium bowl
- Whisk all wet ingredients in a small bowl (I like to whisk in a med/large measuring cup for easier pouring.
- Combine wet and dry ingredients, whisk until smooth.
- Spray a muffin tin with either ghee/avocado oil or use muffin baking cups.
- Divide batter evenly among muffin cups and back for 20-25 mins @350. Check with a toothpick inserted in center. When toothpick is clean and muffins are golden remove from oven.
- You can store muffins in fridge for 3-5 days.
Strawberry/Fruit Sauce
Ingredients
Units Scale
- 1 pint in season organic fruit (pits removed)
- 2 Tbsp raw honey (or a couple drops of monkfruit)
- Juice 1/2 lemon
Instructions
- Wash your favorite in season organic fruit.
- Put about a 1/2 pint of your favorite fruit in a blender and add honey and lemon.
- Blend until smooth.
Notes
To make your fruit shortcake:
- cut muffin in half
- Add a spoonful of your favorite healthy whip cream.
- Add a spoonful of your favorite fresh fruit
- add a dollop of your fruit sauce.
- Put the muffin top on and put an additional dollop of whip cream and fruit.
Enjoy!!!
