You’re probably thinking that I rarely eat vegetables these days with all of the dessert recipes.
Sorry. You’re wrong.
The problem with me is that I love dessert. I guess like any human, but the real issue is that my body really doesn’t appreciate it when I eat desserts. This is usually due to the insane amount of sugar and/or dairy. Usually it’s the sugar. UGH.
Anyway, to keep myself from buying stuff that will make me feel like crap, I just make it. Baking is super relaxing for me, so it works well.
Guys. This week. Oh my gosh.
I’m really loving Seattle, but find myself often missing just a drop of warmth. I would love to wear a t-shirt and not get chilly.
This week, though, BAM. Sun every day (which, ps, I still don’t get why people think Seattle is so dreary…it really can be quite amazing), and the highs are in the 60s-70s…PERFECTION.
It actually looks nice out now… why did I push my run to tonight??!!
I’m getting off track!!
I’m still figuring out a good gluten-free baking staple to use for the base for my baking needs and I’m almost, but not quite there.
These cupcakes taste freaking good, but I will warn you that you MUST MUST MUST grease the pan. If you’re a lazy person like I can often be, your cupcakes will just be a heap of crumbly goodness instead of cohesive put together goodness.
The blueberries mixed with the cakey-ness of the almond flour and the maple icing is seriously so good. You’ll kind of forget about it then look down and have eaten like 5 cupcakes. Not lying. Go try for yourself!
For the cupcakes:
- 1 cup Honeyville almond flour
- 1/2 cup coconut flour
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 packets stevia
- 1/2 cup honey
- 1/2 stick organic unsalted butter, softened
- 1 egg
- 3/4 cup coconut milk
- 1/4 cup almond milk
- 1 cup blueberries
For the icing:
- 4 Tbsp coconut butter
- 1 Tbsp butter
- 1/4 cup almond milk
- 3 Tbsp Grade B maple syrup
1. Mix the almond flour, coconut flour, baking soda, baking powder, stevia, and sea salt.
2. In a separate bowl, mix the butter and egg.
3. Add the coconut milk, almond milk, and honey to the butter and egg mixture. Mix.
4. Add the blueberries with a tsp of flour and fold gently into the batter.
5. In greased muffin tins, fill with the batter and bake at 350 for 20 minutes or until a toothpick comes out clean.
6. Let cool for about 10-15 minutes.
7. While the muffins are cooling, melt the coconut butter and regular butter in a small saucepan over medium heat.
8. Once they are melted and slightly bubbling, remove from heat and whisk the almond milk and maple syrup in. Move to a room temperature bowl.
9. Once the muffins are cooled, drizzle the glaze over the muffins. Let sit at room temperature or refrigerate to set the glaze.