Gluten Free Cupcakes
Ingredients
-
½
cup
coconut flour, sifted
-
½
teaspoon
celtic sea salt
-
¼
teaspoon
baking soda
-
6
large
eggs
-
½
cup
grapeseed oil
-
½
cup
agave nectar
-
1
tablespoon
vanilla extract
Instructions
- Combine coconut flour, salt, and baking soda in a medium bowl.
- Blend eggs, grapeseed oil, agave, and vanilla in a small bowl.
- Mix wet ingredients into dry ingredients and blend until smooth.
- Pour batter into a well-oiled muffin pan.
- Bake at 350°F for 20 minutes.
- Cool completely and top with chocolate frosting.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
200mg
Cholesterol
150mg
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