Submitted by: Amy Callaghan
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Servings: 12
These gluten-free cupcakes are delicious and easy to make.
3 c. almond meal
1/2 tsp. baking soda
2 egg
1 lemon
1/2 c. honey, raw
1 tsp. vanilla extract
1/4 c. coconut oil
1/4 c. Greek yogurt
Preheat oven to 350°F (180°C). Line or grease 12 cups of a muffin/cupcake pan.
Combine almond meal and baking soda in a bowl.
Add eggs, juice and zest of one lemon, honey, vanilla extract, coconut oil, and yogurt. Mix well.
Spoon into prepared cup cake tin.
Bake for 30 minutes until golden brown and completely cooked through.
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