CUPCAKES:

By Bailey1_

Ingredients

• 2 cups oat flour
• 1 cup xylitol
• 1/4 cup coconut flour
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 1/3 cup melted coconut oil
• 1 tsp. apple cider vinegar
• 2 tsp. vanilla
• 1 cup vanilla coconut milk

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

Preheat oven to 350 degrees. Line muffin tins with paper liners. Mix oat flour, sugar, coconut flour, baking soda, and salt together in one bowl with a whisk.Mix oil, vinegar, and vanilla together in another bowl.Add oil mixture and coconut milk to the dry ingredients and blend well. Pour into lined muffin tins, fill about halfway full. I use an ice cream scoop for this…it is the most amazing tool for cupcake & muffin batter.
Bake at 350 for 20 minutes, or until the top springs back to the touch. Let them cool in the pan for a minute or two, then transfer to a wire rack to cool the rest of the way.

Frost with sweetened coconut whip cream and toasted coconut!