Paleo Chocolate Cupcakes
1/3 cup coconut flour
¼ cup arrowroot
¼ cup almond flour
¼ cup cocoa powder
¾ tsp baking soda
½ tsp salt
¼ tsp baking powder
1/3 cup honey
1/3 cup coconut oil or melted butter
2/3 cup coconut milk
1 tbsp lemon juice
½ tsp vanilla
¼ cup coconut oil
¼ cup softened butter
3 tbsp honey
2 tbsp cocoa powder
1 tsp vanilla
pinch of salt
Preheat oven to 350 F. Line 12 muffin cups with foil muffin liners.
Combine coconut flour, arrowroot, almond flour, cocoa, baking soda, salt and baking powder in a bowl and whisk to combine.
In a separate bowl combine honey, eggs, coconut oil or melted butter, coconut milk, lemon juice and vanilla.
Add wet ingredients to dry ingredients and mix well. (You can use an electric hand mixer)
Pour batter into prepared muffin cups and fill ¾ full. Bake for 17-20 minutes. Remove from oven when toothpick inserted comes out clean. Try not to over bake!
Cool completely and frost cupcakes with chocolate frosting (below), if desired.
1 cupcake w/o frosting: 171 calories, 12g fat, 207mg sodium, 14g carbohydrates, 2g fiber, 3g protein
Combine all ingredients and whip together with electric mixer. (if the frosting is too runny due to liquified coconut oil, place in fridge for a short time and re-whip)
Spread on cupcakes and enjoy!
1 cupcake w/frosting: 264 calories, 21g fat, 229mg sodium, 19g carbohydrates, 2g fiber, 3g protein
Recipe adapted from www.unrefinedkitchen.com
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