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½ cup coconut flour, sifted
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 eggs
½ cup agave nectar
½ cup grapeseed oil
1 tablespoon vanilla extract
1 cup frozen blueberries (for cupcakes)
fresh blueberries (for decorating)
In a small bowl, combine coconut flour, salt and baking soda
In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
Mix dry ingredients into wet, blending with a hand mixer
Gently fold in frozen blueberries
Scoop batter one heaping ¼ cup at a time into paper lined cupcake pan
Bake at 350° for 20-25 minutes
Cool 1-2 hours and then top with Whipped Cream Frosting
Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting)
Serve
Makes about 9 cupcakes
You'll Need:
- ½ cup coconut flour, sifted
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 eggs
- ½ cup agave nectar
- ½ cup grapeseed oil
- 1 tablespoon vanilla extract
- 1 cup frozen blueberries (for cupcakes)
- fresh blueberries (for decorating)
- In a small bowl, combine coconut flour, salt and baking soda
- In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
- Mix dry ingredients into wet, blending with a hand mixer
- Gently fold in frozen blueberries
- Scoop batter one heaping ¼ cup at a time into paper lined cupcake pan
- Bake at 350° for 20-25 minutes
- Cool 1-2 hours and then top with Whipped Cream Frosting
- Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting)
- Serve
Makes about 9 cupcakes
