Vanilla Bean Quinoa Flour Cupcakes with Maple Coconut Frosting

There is a mix of quinoa, almond, and coconut flours in Vanilla Bean Quinoa Flour Cupcakes, which make them healthy and tasty. The vanilla bean adds a rich flavor to the cupcakes, and the maple coconut frosting on top makes them a treat that is both tasty and good for you.

Ingredients:

• 1 cup quinoa flour
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/4 cup melted coconut oil
• 1 cup almond milk
• 2 tsp vanilla extract
• Seeds from 1 vanilla bean
• For Frosting:
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Instructions:

Preheat the oven to 350F 175C

In a bowl, whisk together quinoa flour, almond flour, coconut flour, coconut sugar, baking powder, baking soda, and salt

In another bowl, combine applesauce, melted coconut oil, almond milk, vanilla extract, and vanilla bean seeds

Gradually add the wet ingredients to the dry ingredients, stirring until just combined

Line a muffin tin with cupcake liners and fill each cup with the batter

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean

Allow cupcakes to cool completely before frosting

For the frosting, whip together coconut cream, maple syrup, and vanilla extract until smooth and fluffy

Spread the frosting over the cooled cupcakes

Optional: Garnish with shredded coconut or a sprinkle of quinoa flour

Serve and enjoy