Almond Flour Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 cups blanched almond flour½ teaspoon baking soda½ teaspoon salt¼ cup coconut oil, melted½ cup honey3 large eggs2 teaspoons vanilla extract½ teaspoon almond extract1 teaspoon lemon zest
Preheat the oven to 325 degrees. Line a 12 cup muffin pan with baking cups and set aside.
In a large bowl, whisk together the almond flour, baking soda and salt. Set aside.
In a medium bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, almond extract and lemon zest until combined. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.
Pour or scoop the batter evenly into the prepared cupcake tins. Bake for 22 to 25 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely.
Frost the cooled cupcakes as desired.
Serving Size: 8 Cupcakes
Number of Servings: 8
Recipe submitted by SparkPeople user NYCSMILE6.
In a large bowl, whisk together the almond flour, baking soda and salt. Set aside.
In a medium bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, almond extract and lemon zest until combined. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.
Pour or scoop the batter evenly into the prepared cupcake tins. Bake for 22 to 25 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely.
Frost the cooled cupcakes as desired.
Serving Size: 8 Cupcakes
Number of Servings: 8
Recipe submitted by SparkPeople user NYCSMILE6.
Nutritional Info Amount Per Serving
- Calories: 369.7
- Total Fat: 30.1 g
- Cholesterol: 91.9 mg
- Sodium: 186.0 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 4.6 g
- Protein: 11.7 g
Member Reviews