Cranberry Apricot Cupcakes

1. 1

   Preheat the oven to 350F.

2. 2

   Line 10 muffin cups with paper liners.

3. 3

   In a large bowl, combine the almond flour, salt, and baking soda.

4. 4

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

5. 5

   Stir the wet ingredients into the almond flour mixture with a large spoon until thoroughly combined, then fold in the cranberries and apricots.

6. 6

   Scoop 1/4 cup of batter into each prepared muffin cup.

7. 7

   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.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.