Rich in both flavor and nutrition, these yummy cupcakes are meant to satisfy your craving for sweets. The almond flour helps in lowering cholesterol, while cinnamon can help in stabilizing your blood sugar. These cupcakes are so good you’ll forget they’re low-carb and gluten free.

 

2 cups almond flour, finely ground

Up to 1 tbsp cinnamon

½ tsp baking soda

Pinch of salt

1 mashed banana, very ripe

2 tsp pure vanilla extract

3 large eggs

1 cup chopped fresh or frozen fruit

Chopped pecans (optional)

1. Preheat oven to 160°C. Get a muffin tin and line it with paper baking cups.

2. In a bowl, mix the almond flour, cinnamon, baking soda, and salt thoroughly.

3. Then stir in the mashed banana, vanilla, and eggs to the flour mixture. Whisk all ingredients together until well-combined and smooth.

4. Add the berries or chopped fruit (e.g. apples, blueberries, strawberries, bananas). Mix well until the fruit is evenly distributed in the batter.

5. Carefully ladle some of the batter into the prepared muffin tin. If desired, sprinkle some chopped pecans onto the mix placed inside the paper baking cups.

6. Bake for about 18 to 20 minutes, or until a knife comes out clean when inserted. Let cool and serve.