Gluten Free Dairy Free Orange Rosemary Cupcakes

1. 1

   Preheat oven to 350 F. Line a muffin tin with 10 paper liners/wrappers.

2. 2

   In a large bowl (or the bowl of a stand mixer fitted with paddle attachment), combine coconut and almond flours, salt and baking soda, whisking to combine.

3. 3

   In a separate bowl, whisk together eggs, oil and honey until smooth. Whisk in orange zest.

4. 4

   With the mixer running, slowly add the wet ingredients to the dry and mix until well blended. Stir in rosemary.

5. 5

   Using a measuring cup, scoop 1/4 cup of batter into each lined muffin cup.

6. 6

   Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

7. 7

   Allow cupcakes to cool in the muffin tin, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.