Chocolate Chip Mini Cupcakes
These little muffin gems are LOVE! They're my niece, Kelley's favorite treat, and we're making these during her visit to Durango. Enjoy a perfect-sized, gluten-free, dairy-free, paleo treat.
1/2 cup coconut flour
1/2 cup blanched almond flour
1/4 teaspoon sea salt
1 teaspoon baking soda
3 large eggs
1/4 cup grape seed oil
1/2 cup agave nectar
1/2 cup mini chocolate chips
Preheat oven to 350°F.
Grease a mini muffin pan generously with grapeseed oil. In a large bowl, combine the coconut flour, almond flour, salt, and baking soda.
In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixture until thoroughly combined, then stir in the mini chocolate chips.
Scoop 1 tablespoon of batter into each prepared.
Bake for 6 to 9 minutes, until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs attached. Let's the cupcakes cool in the pan for one hour, then serve.