Today I wanted to share one of my favorite recipes. Some delicious and moist cupcakes. I hope you like it ♡.
It's been 12
INGREDIENTS:
1 ½ cup almond flour
1 ½ cup spelled flour, unbleached
½ cup coconut sugar (or maple syrup)
2 tablespoons of grated coconut
1 teaspoon of powdered ginger
1/2 teaspoon cardamom
1 teaspoon of baking powder
½ teaspoon of baking soda
½ cup melted coconut oil (or butter)
1/3 cup almond (or coconut) milk
1 teaspoon vanilla paste or extract
4 eggs, beaten
2 cups of blueberries (can be frozen)
Preparation
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Heat the oven to 180º. Line a cupcake tray with paper molds. Reserve.
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In a large bowl, mix the ground almonds, flour, coconut sugar, grated coconut, ginger, cardamom, baking powder and baking soda. Mix and set aside.
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In a small bowl, mix the oil, milk and vanilla. Pour this mixture into the bowl with the flour along with the eggs. Mix. Add the blueberries and gently incorporate.
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Divide the mixture between the prepared tins and bake for 18 to 20 minutes or until cooked through.
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Remove from the oven and let cool slightly before eating.
Tip:
If you don't like ginger, don't use it.
Use other fruit like raspberries, pears, apples and even bananas.
If you want to make these muffins gluten-free, swap the flour for more ground almonds or buckwheat.
