Almond Flour Cupcakes
These almond flour cupcakes are soft, fluffy and perfectly moist. They come together quickly and are a great gluten-free dessert option for any celebration!
Preheat oven to 325°F. Line a 12 cup muffin pan with paper or silicone liners.
Combine almond flour, arrowroot powder, coconut flour, baking powder and salt in a medium bowl.
In a separate bowl, whisk together the eggs, coconut oil, water or almond milk, vanilla and coconut sugar.
Add the wet ingredients to the dry and mix until just combined.
Fold in sprinkles.
Pour batter evenly between 12 muffin tins. Bake for 18-23 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
Let cupcakes cool in the tin for about 5 minutes or so, then remove and let cool completely on a wire rack.
Once cupcakes are completely cool, frost, top with sprinkles and serve.
Serving: 1 cupcake, no frosting | Calories: 226kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 164mg | Potassium: 23mg | Fiber: 2g | Sugar: 11g