My recipes lately tend to be yellow or brown. However, fear not they are edible. This one is gluten free and no sugars, just natural sweeteners like honey and coconut. They are good ingredients and defo healthier then most cupcakes, but still enough to maybe be called deadly. Luckily the richness of the cupcake makes one just enough. This one is moist and full of coconut lemon flavor. Super quick to make and easy.
2 tbsp shredded coconut (if you use sweetened coconut you will need to use less honey)
0.5 cup of honey
0.5 cup of almond milk (or milk of choice)
1 lemon juiced (more or less depending on your lemon taste)
pinch of sale
1/2 tsp baking soda
1 tsp baking powder
0.25 cups coconut oil, melted
0.5 cup coconut flour
You know the drill, throw the dry ingredients into a bowl. Then add eggs and liquid ingredients. Stir and you will have a moist thick mixture. Scoop into 8 muffin tins. Put in the oven for 15-17 minutes at 180c. Let them cool then you can eat them or add a little powder sugar icing (powder sugar + drops of water). This recipe is also freezable.