Healthy Coconut Quinoa Cupcakes
These Coconut Cupcakes are a fluffy, moist, sweet, guilt-free treat! Made with quinoa flour, sorghum flour, coconut yogurt, and coconut milk, so they're gluten free, dairy free, vegan, and sugar free!
Ingredients
- 136g (1 cup) Quinoa Flour
- 136g (1 cup) Sweet White Sorghum Flour
- 2 tsp Double-Acting Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ¼ tsp Xanthan Gum
- 240g (1 cup) Plain, Unsweetened Coconut Yogurt
- 1¼ cups Unsweetened Vanilla Coconut Milk
- 1 tsp Coconut-Flavored Stevia Extract
- 1 tsp Natural Butter Flavor
- ½ tsp Coconut Extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with parchment paper liners (make sure to use parchment liners, not paper liners, because paper liners might stick!)
- In a small bowl, whisk together the quinoa flour, sorghum flour, baking powder, baking soda, salt, and xanthan gum.
- In a large bowl, whisk together the yogurt, milk, stevia, butter flavor, and coconut extract.
- Dump the dry ingredients over the wet ingredients and whisk until everything is incorporated and any clumps are gone.
- Scoop batter into the prepared cupcake tin, then bake for ~27 minutes, or until surface of cupcakes spring back when tapped. Transfer the cupcakes to a wire cooling rack to cool completely. Frost with your frosting of choice, then serve and enjoy!
Recipe Notes
Store cupcakes in a tightly sealed container in the fridge for up for 4 days.
Nutrition Facts
Healthy Coconut Quinoa Cupcakes
Amount Per Serving (1 cupcake)
Calories 110
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 250mg11%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 0.5g1%
Protein 2g4%
Vitamin A 50IU1%
Calcium 110mg11%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.