Food Faith Fitness · by Taylor Kiser★ 5.0 (5)
Best Gluten-Free Cupcakes Recipe With Blueberries
NUTRITION · PER SERVING125M COOK
CAL 17%·PRO 15%
CARBS 28G34% OF CAL
4G FIBER0G ADDED0G INTRINSIC2G OTHER22G TOTAL SUGAR
FAT 23G63% OF CAL
12G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist blueberry cupcakes made with almond and coconut flour for a tender crumb. Naturally gluten-free and paleo-friendly.
dessertamericanbaked good🥧 baking dish🥣 mixer🔥 ovengluten freepaleovegetarian
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Nutrition & ingredients
Ingredients
serves 11- 2/3 cup fresh blueberries (plus some extra, for decorating)
- 1/2 cup + 1 teaspoon coconut flour (50 grams)
- 2 cups almond meal (210 grams)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup coconut oil ( at room temperature, should be the consistency of softened butter)
- 1/2 cup coconut sugar packed
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can full-fat coconut milk (13 ounces) (chilled overnight)
- 2 1/2 tablespoons honey
At a glance
PER SERVING · TIME 125M
CAL 17%·PRO 15%
CARBS 28G34% OF CAL
4G FIBER0G ADDED0G INTRINSIC2G OTHER22G TOTAL SUGAR
FAT 23G63% OF CAL
12G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 73mg
- Total sugar
- 22g
- Added sugar
- ≥19g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 337mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 73MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.