I’ve been wanting to experiment more with healthy dessert recipes. I make a lot of raw desserts, but I haven’t tried many gluten-free, vegan, paleo, etc. So I decided to make these gluten free cupcakes! They are coconut maple cupcakes and I topped it off with some of my favorite Sweet Spreads Maple Pancakes Coconutter…yum! If you haven’t tried Sweet Spreads yet, I recommend that you do! It’s DELICIOUS! You can order some here.
If anyone has any good gluten-free dessert recipes, please share! I’d love to experiment more with gluten-free goodies. 🙂
Oh, and did I mention these cupcakes are minis?
Here’s to starting off the month of March right!
Gluten Free Coconut Maple Cupcakes
Makes 24 mini cupcakes
|As you can probably tell, I’ve already eaten most of the jar!|
1/4 cup plus 3 TB coconut flour
1/4 tsp sea salt
1/4 tsp baking soda
1/4 cup coconut oil
1/4 cup plus 2 TB maple syrup
1 tsp vanilla extract
Sweet Spreads Maples Pancakes Coconutter (If you dont’ have Sweet Spreads, you can use any other coconutter, nut butter, or spread!)
Coconut shavings for topping
In a mixing bowl, combine coconut flour, salt and baking soda.
In a small bowl, whisk together eggs, coconut oil, maple syrup and vanilla.
Mix wet ingredients into the flour mixture and blend in a mixer until smooth.
Pour batter into a mini cupcake pan lined with cupcake liners.
Bake at 350 degrees F for 11-14 minutes.
Melt coconutter in the microwave for 20-30 seconds or until it’s spreadable. Top with coconutter and coconut shavings.