Orange Rosemary Cupcakes


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Healthy and nutritious, this nourishing delight is the perfect complement to a late afternoon cup of chai.

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Time needed

5 min preparation + 18-22 min cooking

Serving Size / Yield

11 servings


  • 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

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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.

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