Orange Rosemary Cupcakes
Serving Size / Yield
- 1/2 C. coconut flour
- 1/2 C. blanched almond flour
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 4 lg. eggs
- 1/2 C. grapeseed oil
- 1/2 C. agave nectar
- 2 Tbs. orange zest, firmly packed
- 1 Tbs. fresh rosemary, finely chopped
Preheat the oven to 350 degrees. Line 11 muffin cups with paper liners.
In a large bowl, combine the coconut flour, almond flour, salt and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar and orange zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the rosemary.
Scoop 1/4 cup of batter into each prepared muffin cup. Bake for 18-22 minutes. Let the cupcakes cool in the pan for 1 hour, then frost and serve.