Photo: Deva Williamson
Blueberries and Cream Cupcakes
9 ingredients
Makes about 9 cupcakes
openrecipes
Blueberries and Cream Cupcakes - gluten free and made with healthy, high fiber, high protein coconut flour!
Estimated Nutrition (whole recipe, rough)
1053
Calories
23g
Protein
48g
Fat
132g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Agave | 1 tsp (7g) | 21 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup coconut flour , sifted
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 eggs
- ½ cup agave nectar
- ½ cup grapeseed oil
- 1 tablespoon vanilla extract
- 1 cup frozen blueberries (for cupcakes)
- fresh blueberries (for decorating)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By elanaspantry ·
Recipe sourced from
openrecipes