This paleo recipe has a little bit of everything. It has some fiber, flavor, awesome texture, a hint of spice and is a little healthy secret indulgence, and now OUR little secret. I am now into the baking season and recipes are something I dream about and devise in my sleep. Cookbooks are always calling me and many talented gluten free and paleo authors are my dearest inspiration. This “hidden fiber holiday spice cupcake” recipe lacks the dreadful grains, loads of sugars and dairy and yet SO does not at all lack flavor, texture or smiles from your guests.
I have been using paleo-friendly nut butters for ages and when I came across Sweet Spreads with their various nut butter flavors, I had a whole new opportunity open up in my recipe developing. As you know, I am always up for something new and these butters are adding an element of surprise to my testing and outcome.
Please do not be confined to ONLY using Sweet Spreads as you really can use any fresh nut butter and even make your own, yet it will not have the exact taste I accomplished in the below recipe. Sweet Spreads truly is a delicious addition to my pantry.
Try these with your family and friends and take a look at some of my other recipes that you might enjoy! Also, visit my giveaway page where I am giving away samples of fun and Omazing items right now! Yum!Print
This recipe has a little of everything. It has some fiber, flavor, awesome texture, a hint of spice and is a little healthy secret indulgence, and now OUR little secret.
- 1 2/3 cup almond flour
- 1 tablespoon coconut flour
- 1/3 cup tapioca flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon ground chia seeds
- 1 teaspoon organic vanilla powder
- ¼ teaspoon ground cloves, or more to taste
- 4 eggs
- 1 tablespoon honey
- 1 teaspoon liquid Madagascar vanilla
- 2 tablespoons coconut oil (or ghee)
- 1 tablespoon almond milk
- 2 tablespoons Sweet Spreads Cinnamon Roll Coconutter
- ½ cup plus 4 tablespoons applesauce
- ½ teaspoon apple cider vinegar
- Coconut oil for greasing pans
- 2 TOPPING OPTIONS:
- My Maple Fluff Frosting or 4 tablespoons Sweet Spreads Vanilla Cupcake Coconutter
- ½ cup heavy whipping cream
- ¼ tsp vanilla
- 1 tablespoons cacao powder for dusting only
- Preheat oven to 350F degrees.
- Grease mini-muffin pans with coconut oil.
- Combine all three flours, baking soda, baking powder, ground chia seeds, vanilla powder and cloves in a bowl. Mix well, sifting two times.
- In another bowl mix the eggs, honey, vanilla, coconut oil, almond milk and Sweet Spreads Coconutter or nut butter of choice.
- Whip on medium then on high with a hand mixer.
- Add in applesauce.
- Mix in apple cider vinegar.
- Scoop halfway full into well-greased muffin pans.
- Bake for 12-16 minutes.
- Remove from oven and cool on a rack.
- Top with my Maple Fluff Frosting or whipped Sweet Spreads Vanilla Cupcake Coconutter.
- Sweet Spreads Vanilla Cupcake Coconutter Whipped Topping DIRECTIONS:
- Place cold whipped cream in a cold bowl and whip until very firm.
- Slowly drizzle the vanilla and Sweet Spreads Vanilla Cupcake Coconutter.
- It will drop a bit.
- Top your cupcakes with the frosting.
- Lightly dust with cacao powder.