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
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| As you can probably tell, I’ve already eaten most of the jar! |
Ingredients
1/4 cup plus 3 TB coconut flour
1/4 tsp sea salt
1/4 tsp baking soda
4 eggs
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
Directions
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.
Cool completely.
Melt coconutter in the microwave for 20-30 seconds or until it’s spreadable. Top with coconutter and coconut shavings.
Enjoy!
how do you think this would work with flax seed as an egg replacement
Hi! In my experience when I’ve used flax seeds as an egg replacement it’s worked great, so I can’t see why it wouldn’t for this recipe! I am curious to know how it comes out. I hope it works!!