VANILLA ALMOND CUPCAKES

VANILLA ALMOND CUPCAKES

BY The Healthy Apple

INGREDIENTS:

2 cups almond flour
½ tsp. baking soda
¼ tsp sea salt
3 Tbsp. whole chia seeds mixed with 9 Tbsp. water (let this sit for 6 minutes and mix well)
3 Tbsp. Wholesome Organic Fair Trade Honey
1 Tbsp melted coconut oil
1 Tbsp pure vanilla extract
¼ cup sliced almonds
1 tsp. ground cinnamon
Organic Vanilla Frosting
¼ cup coconut flakes, plus more if needed

DIRECTIONS:

Step 1

Preheat the oven to 350 degrees F. Prepare a 12 muffin tin with paper liners. Note: if you do not use paper liners, the baking time will be different.

Step 2

Place the dry ingredients in one bowl and wet ingredients in another bowl. Combine the wet ingredients with the dry ingredients and use a teaspoon to portion the mixture into the cupcake liners, filling them about ¾ of the way.

Step 3

Transfer the cupcakes to the oven and bake for 31 minutes or until golden brown. Stick a knife in the center of the cupcakes to make sure they are done.

Step 4

Remove from the oven; set aside for 20 minutes at room temperature and then ice with the frosting. Top with the coconut flakes and serve.

Step 5

Store leftover cupcakes in the refrigerator for up to 5 days in a sealed container.