I came up with these deliciously fragrant, moist, and light dairy-free cupcakes on the fly. They are tasty, not overly sweet, and simple to make. Serve plain or with the icing of your choice on top.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 cupcakes |
Ingredients
- 1 cup all-purpose flour
- ⅓ cup white sugar
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 egg
- ¾ cup applesauce
- ½ cup coconut milk
- ¼ cup vegetable oil
- 1 tablespoon honey
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 10 cups of a muffin tin or line with paper muffin liners.
- Combine all-purpose flour, sugar, coconut flour, baking powder, cinnamon, salt, and nutmeg together in a bowl.
- Whisk egg lightly in a large bowl. Add applesauce, coconut milk, vegetable oil, honey, and vanilla extract. Stir in flour mixture until batter is just combined. Scoop into the prepared muffin pan.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 116 mg |
| Sugars | 10 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |