Healthy bioflavonoids in orange zest and nutritious antioxidants in rosemary make this nourishing delight the perfect complement to a late afternoon cup of chai.
Sweetness: Medium
Recipe information
Yield
makes 11
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 11 muffin cups with paper liners.
Step 2
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.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then serve.
