This recipe is not only gluten-free but also grain-free. The almond meal adds extra protein, healthy fats and other nutrients, while the coconut flour gives these muffins texture and a good serve of fibre.
Makes: 24 cupcakes
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 100g almond meal
- 125g coconut palm sugar
- 110g tapioca flour
- 55g coconut flour
- 1 tsp baking powder
- 1 tsp vanilla bean powder
- 3 large eggs
- 200mL almond milk
- 100mL olive oil
- 1 punnet fresh raspberries
Method
- Preheat oven to 180°C and line cupcake tray with cupcake wrappers.
- In large bowl, add almond meal, coconut palm sugar, tapioca flour, coconut flour, baking powder and vanilla bean powder.
- Make well in centre and add eggs, almond milk, olive oil and raspberries. Mix together until well combined and fill each cupcake wrapper. This mixture makes 24 cupcakes, so if you don’t have 2 trays you’ll need to bake 2 batches.
- Make well in centre and add eggs, almond milk, olive oil and raspberries. Mix together until well combined and fill each cupcake wrapper. This mixture makes 24 cupcakes, so if you don’t have 2 trays you’ll need to bake 2 batches.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
