Vanilla Cupcakes

Ingredients

• ½ cup coconut flour

• ¼ tsp baking soda

• ¼ tsp sea salt

• 4 large eggs

• ⅓ cup oil (olive oil, coconut oil, avocado oil, unsalted butter, or replace with an equal amount of applesauce)

• ½ cup honey or maple syrup (for SCD and IBD-AID use honey)

• 2 TBSP coconut milk or other milk

• 1 TBSP vanilla extract

• seeds from one vanilla bean optional

Instructions

• Preheat your oven to 350 °F (175 °C).
• Combine all the dry in ingredients, except for the vanilla seeds, and blend well.
• Add the wet ingredients to the dry ingredients and use a mixer to blend well. You can use a food processor, hand or standing mixer to get it well-blended.
• Let the batter sit for a few minutes and mix once more. Optionally, add the vanilla beans and blend well. The batter is thin.
• Fill cupcake liners about ¾ of the way with batter.
• Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
• Cool and then frost. (see related recipes)

Storage

Store covered for a few days at room temperature, or the refrigerator for a few weeks, or freeze for a few months.