Serves 9 to 10

Ingredients

  • 2 cups Almond Flour
  • 1 tsp Baking Soda
  • 1 tsp Moringa Powder
  • 1 tsp Cinnamon spice
  • 1 tsp Clove Spice
  • 1 tsp Baking Powder
  • 1 tsp Himalayan Salt
  • ½ cup Coconut sugar
  • ¼ cup Maple Syrup
  • 4 Eggs
  • 1 Cup Coconut Milk

Directions

  1. Preheat your oven at 355 degrees.
  2. Prepare your cupcake pans with the cupcake liners.
  3. In a large bowl, Mix your Almond Flour, Moringa Powder, Baking Powder, Baking Soda, Cinnamon, Clove Spice, Salt and Coconut sugar together.
  4. Then add your Coconut milk, eggs and Maple syrup. Combine until a pancake like batter has been formed. (If batter is too thick add a tablespoon or two of Almond milk to give a slightly thinner consistency).
  5. Using a quarter cup, carefully scoop out your batter into your lined cupcake pan and allow to bake till 25 to 30 minutes.
  6. When finished, you will be able to do the “knife test”.
  7. Once your knife comes out clean, they are finished. Allow your cupcakes to cool before enjoying.