INGREDIENTS
1/2 cup coconut flour
6 eggs room temperature - VERY IMPORTANT
6 tablespoons coconut oil
6 tablespoons raw honey
2 tablespoons coconut milk - room temperature
2 teaspoons vanilla extract
1/4 teaspoon baking soda
1 teaspoon apple cider vinegar
DIRECTIONS
1. Preheat the oven to 350 degrees and prepare a muffin tin with 8 liners
2. Combine the coconut flour and eggs until smooth.
Add the remaining ingredients and stir well.
3. Divide evenly between the muffin tins. Bake until golden and a toothpick comes out clean, about 20 minutes.
4. Cool completely and frost with your fav "healthy" (or not) topping.
and ENJOY!
A few notes:
* I threw mine in the fridge to cool because it was such a hot day & the chill together with the texture of the cupcakes a moist, dense & spongey... SO GOOOD!!!
* My 13 year old daughter helped me make these & once we had the batter divided into the cupcake liners she suggested we add a drop of vanilla on top of each & swirl it in with a toothpick... genius idea Lauren!
* These are a "good for you" treat but you might not want tell that to your taste testers so they wont turn their noses up before they have a chance to try them & fall in the love! Then you can sit back & feel good about making a treat for your family that does a body good!
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PS... Check out a little recent "unboxing" fun video
from my first big shipment from Better Body Foods!
from my first big shipment from Better Body Foods!
xo,
michelle
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