If you have looked at our instagram feed recently you will see aside from training and fitness the other thing that’s been a big hit in the last couple of months is cooking. Dirt in Your Skirt is not turning into a cooking blog but without a race on the horizon until the new year it’s time to cultivate my other interests as well as racing. This recipe I got from PowerHungry.com and made a few minor tweaks of my own.
Coconut Flour Lemon Cupcakes
Serving: 8-9 Cupcakes
1/2 Cup Coconut Flour
1/2 teaspoon of baking powder
1/4 teaspoon sea salt
1/3 cup coconut oil -melted
1/2 Cup Agave Nectar or Maple Syrup
2 tablespoons coconut milk
2 teaspoons vanilla extract
1 teaspoon lemon extract
Pre-heat Oven to 350 degrees. Grease muffin tins.
Mix all dry ingredients together with a whisk. Then add the remaining ingredients and whisk together until smooth (or as smooth as you can get it)
Pour into muffin tins about 1/3 to half way full. Back in heated oven 18-22 minutes. They should be golden brown when you take them out of the oven.
Let cool for 10 minutes then remove from tins. Add frosting if you want or enjoy as they are.
This little cupcakes are super moist and a delicious treat that everyone in your family will enjoy and not even know it’s gluten- and grain-free. The best part is as the cook it’s an easy clean-up! That’s my favorite part. Check out PowerHungry.com as they have tons of awesome recipes!