Apple and Coconut Milk Cupcakes

Light and moist dairy-free cupcakes with a pleasant aroma that I invented on the spot. They are delicious, not too sweet, and easy to make. Top with your frosting of choice or serve as-is.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 165 Calories

Ingredients

• 1 egg
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ⅓ cup white sugar
• ¼ cup vegetable oil
• 1 tablespoon honey
• ¾ cup applesauce
• ½ cup coconut milk
• ¼ cup coconut flour

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 10 cups of a muffin tin or line with paper muffin liners.

Step 2

Combine all-purpose flour, sugar, coconut flour, baking powder, cinnamon, salt, and nutmeg together in a bowl.

Step 3

Whisk egg lightly in a large bowl. Add applesauce, coconut milk, vegetable oil, honey, and vanilla extract. Stir in flour mixture until batter is just combined. Scoop into the prepared muffin pan.

Step 4

Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes.