Paleo Blueberry Coconut Cupcakes

Coconut flour is a great gluten-free alternative to traditional flour and adds a delicious coconut flavor to these cupcakes.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Paleo Blueberry Coconut Cupcakes

Cooking Method: Baking Cuisine: Paleo, Vegan Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 10 min Total Time 50 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Almond flour
• ¹⁄₄ cup Coconut flour
• 1 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Coconut oil
• ¹⁄₂ cup Coconut sugar
• 2 Eggs
• ¹⁄₂ cup Coconut milk
• 1 teaspoon Vanilla extract
• 1 cup Blueberries
• ¹⁄₄ cup Shredded coconut

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, whisk together coconut oil, coconut sugar, eggs, coconut milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the blueberries.
6. Line a muffin tin with cupcake liners and fill each liner with the batter.
7. Sprinkle shredded coconut on top of each cupcake.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool for 10 minutes before removing from the tin.
10. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 16g6%

Sugars 9g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.