Coconut Flour Cupcakes
Ingredients
-
½
cup
coconut flour
-
1
cup
zucchini, peeled and finely chopped
-
4
large
eggs
-
⅔
cup
coconut sugar
-
2
teaspoons
baking powder
-
¼
teaspoon
sea salt
-
1
tablespoon
vanilla extract
Instructions
- Preheat the oven to 350ºF and line a standard muffin tin with 10 cupcake liners.
- In a blender, combine the coconut flour, zucchini, eggs, coconut sugar, baking powder, salt, and vanilla. Blend until very smooth.
- Pour the batter into the cupcake liners.
- Bake for 25 minutes, or until the center feels firm to a light touch.
- Let the cupcakes cool completely before frosting and serving.
Nutrition Facts (estimated)
Servings
10
Calories
92
Total fat
3g
Total carbohydrates
14g
Total protein
3g
Sodium
119mg
Cholesterol
65mg
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