- ¾ cup coconut flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ cup coconut oil
- ½ cup agave nectar
- 3 large eggs + 4 eggwhites
- 1 ½ teaspoons natural vanilla extract
- ¼ cup coconut milk
- ¾ cup shredded coconut
Preheat oven to 350 degrees. Line 12 muffin cups with liners.
In a mixing bowl, whisk the coconut flour, baking soda and salt. Set aside
Using an electric mixer, beat the coconut oil and agave. Add the eggs. Add the vanilla and coconut milk. Slowly add half flour mixture. Beat until combined.
In a separate bowl whisk the egg whites until they peak.
With a spatula, fold in the coconut and eggwhites. Divide the mixture between the prepared muffin cups and bake for 18-20 minutes. (or until toothpick inserted into the center comes out clean) Let cool in the pan for 5 minutes then remove to a cooling rack.
Once cupcakes are cool, frost them!!
I always use the frosting from Baby Cakes NYC. (Swap the soy milk for coconut milk). Top with coconut flakes and shaved chocolate.
(you can also add 1/4 cup raw cacao nibs to the batter for more chocolate)