Snickerdoodle Paleo Cupcakes

These Snickerdoodle Paleo Cupcakes are a healthier take on the classic snickerdoodle cookie, made with almond and coconut flour and sweetened with coconut sugar and maple syrup. Theyre moist, flavorful, and perfect for a Paleo-friendly treat

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 cup almond butter
• 3 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons cinnamon
• 1/4 cup maple syrup

Instructions:

Preheat oven to 350F 175C

Line a muffin tin with cupcake liners

In a large bowl, mix almond flour, coconut flour, baking soda, salt, and coconut sugar

In a separate bowl, whisk together melted coconut oil, almond butter, eggs, and vanilla extract

Combine wet and dry ingredients until well mixed

In a small bowl, mix together cinnamon and maple syrup to create the cinnamon swirl

Fill each cupcake liner halfway with batter, then add a dollop of cinnamon swirl on top

Add more batter to cover the cinnamon swirl

Using a toothpick, swirl the cinnamon mixture into the batter to create a marbled effect

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

Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely