3 eggs
½ cup coconut oil
1-2 tablespoons raw honey
½ teaspoon pure vanilla extract
1/4 cup coconut flour
1/4 cup unsweetened shredded coconut
½ teaspoon sea salt
½ teaspoon baking soda, (gluten and aluminum free)
Directions:
In a small bowl, blend eggs, coconut oil, honey and vanilla with a hand mixer. Add coconut flour, salt, baking soda and shredded coconut. Allow batter to sit and thicken just a bit. Grease cupcake pan with coconut oil. Spoon ¼ cup cupcake batter into each cupcake mold. Bake at 350° for 15-20 minutes. Remove cupcakes from oven and allow to cool for 20 minutes. Frost with your choice of frosting.
1/4 cup unsweetened shredded coconut
½ teaspoon sea salt
½ teaspoon baking soda, (gluten and aluminum free)
Directions:
In a small bowl, blend eggs, coconut oil, honey and vanilla with a hand mixer. Add coconut flour, salt, baking soda and shredded coconut. Allow batter to sit and thicken just a bit. Grease cupcake pan with coconut oil. Spoon ¼ cup cupcake batter into each cupcake mold. Bake at 350° for 15-20 minutes. Remove cupcakes from oven and allow to cool for 20 minutes. Frost with your choice of frosting.
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