These maple almond cupcakes were inspired by a biscuit recipe from The Gluten Free Almond Flour Cookbook–an amazing cookbook full of nutritious baked goods. The original recipe was for biscuits for strawberry shortcake and after I had made the biscuits a bunch of times I decided to make them into cupcakes.
Each cupcake has 7 grams of protein from the almond flour and eggs and only 5 grams of sugar making these a relatively “healthy” cupcake or muffin that can be enjoyed at any time of the day. The best part about them is, of course, is that the kids love them. The sprinkles help. But we also serve them without frosting and if you still call them “cupcakes” they are still super excited about them
2 1/2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup oil
1/4 cup maple syrup
2 large eggs
1 teaspoon freshly squeezed lemon juice
1 teaspoon lemon zest
Preheat the oven to 350 degrees. Line and grease 10-12 muffin trays.
Combine all dry ingredients in a large bowl and stir together. Add wet ingredients and mix until it is a batter.
Fill muffin cups.
Bake for 18 minutes until golden brown.
Cool and frost.
*We had no shortening for frosting so we made a simple glaze of powdered sugar and lemon juice.
Chocolate Chip Cupcakes/Muffins: Add 1/4 to 1/2 cup Enjoy Life Chocolate Chips
Blueberry Muffins: Add 1 cup fresh or frozen blueberries.
Kelly H - Made these with my 10 year old daughter this weekend. They turned out awesome! Such an easy but delicious recipe!