Cinnamon Crumb Cupcakes

1. 1

   Preheat the oven to 350F.

2. 2

   Line 10 muffin cups with paper liners.

3. 3

   To make the batter, in a large bowl, combine the almond flour, coconut flour, salt, and baking soda.

4. 4

   In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract.

5. 5

   Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined.

6. 6

   To make the topping, in a medium bowl, combine the almond flour, walnuts, and cinnamon, then stir in the agave nectar.

7. 7

   Scoop 3 tablespoons of batter into each prepared muffin cup, then crumble 1 heaping tablespoon of the topping mixture over each cupcake.

8. 8

   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.

9. 9

   Let the cupcakes cool in the pan for 1 hour, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.