Ingredients:
3 eggs
½ cup coconut oil
½ cup pure maple syrup
½ cup coconut flour
½ teaspoon sea salt
½ teaspoon baking soda
½ cup unsweetened shredded coconut
Directions:
In a small bowl blend eggs, coconut oil and maple syrup with a hand blender.
Pulse in coconut flour, salt, baking soda and shredded coconut.
Allow batter to sit and thicken just a bit.
Line a cupcake tin with baking cups.
Spoon ¼ cup cupcake batter into each cupcake liner.
Bake at 350° for 20-25 minutes.
Remove cupcakes from oven and allow to cool for 20 minutes then serve.
Makes about 10 cupcakes
This recipe was inspired in whole or in part by Elana’s Pantry
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