Saturday, November 19, 2011

Coconut Flour Blueberry Cupcakes (Gluten Free)


½ cup coconut flour (sifted) 
a pinch of  sea salt
½ teaspoon baking soda
6 eggs 
1/4 cup agave nectar (i actually did just a little less than 1/4 cup)
1 packet of stevia (these are the small single serving packets)
1/4 cup olive oil
1/2 tablespoon vanilla bean paste
1 cup blueberries
1.In a small bowl, combine sifted coconut flour, salt, stevia, and baking soda.

2. In a large bowl, combine eggs, agave, olive oil and vanilla bean paste and blend well with an electric mixer.

3. Add dry ingredients to wet ingredients and blend with an electric mixer.

4. Fold in blueberries.

5. Bake at 325 F for 20 minutes in cupcake tins prepared with cupcake papers- make sure to rotate dish half way through baking.

Yields 12 muffins.

Note: I plan on trying these again with less agave to see if they still come out sweet. These muffins turn out pretty small BUT coconut flour is very filling. I also had a lot of issues with the muffins sticking to the cupcake papers.  I'm going to work on a way to fix this. Maybe I will try doubling the recipe and making a coffee cake out of it.

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