Paleo Pineapple Cupcakes
Cooking Steps
Directions:
preheat oven to 350 degrees and line cupcake tins with cupcake liners
in a large bowl add the first 5 ingredients and stir (almond flour, coconut flour, sea salt, baking soda, cinnamon)
in a separate microwave safe bowl, heat up the almond butter and honey for 45 seconds then combine in the flour mixture
add the rest of the ingredients except the chunks of pineapple and mix until smooth
fill each (12) cupcake tin 1/2 way with the batter
place a pineapple chunk in the middle of each 1/2 way filled cupcake
on top on the pineapple chunk use the rest of the batter and cover the pineapple so you cannot see it
bake for 12-15 minutes
Serves 5
12-15 minu
This is a Non-Dairy Recipe
Ingredients
- 1 cup Almond Flour
- 1/2 cup coconut flour
- pinch of sea salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/3 cup almond butter, 1/3 cup honey, 2 free range eggs
- 1/2 cup olive oil
- 1 teaspoon pure vanilla, 1 teaspoon orange extract
- 1/2 cup juice of pineapple
- 12 small pineapple chunks
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7 Responses to “Paleo Pineapple Cupcakes”
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I followed the recipe exactly and mine just are not setting. They are really moist and soggy at the bottom, yet the tops are crispy and done. Suggestions on what needs to be fixed for my next attempt?
UPDATE: When I finally gave up trying to get them to bake them more to firm them up, they taste disgusting. Something is off with the recipe.
I followed the recipe perfectly. They tasted disgusting. This recipe need major tweeking.
My dogs, however, thought they were wonderful.
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