Gluten-Free Mini Avocado Spice Cupcakes

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Ingredients:

1½ c rice flour

1½ c almond meal

1 c granulated sugar

1½ tsp baking soda

½ tsp salt

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

1 ripe Hass Avocado, peeled and seeded

1 c fat-free milk

3 lg. eggs

2 tsp vanilla extract

Directions:

1. Preheat oven to 325°F. Spray mini muffin pans with non-stick cooking spray and set aside.

2. Place rice flour, almond meal, sugar, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl and whisk to combine. Set aside.

3. Place avocado, milk, eggs and vanilla in the work bowl of a food processor and process until very smooth, about 45 seconds.

4. Add rice flour mixture slowly in batches, blending in between additions, until mixture is smooth.

5. Pour mixture into prepared mini muffin tins and bake for 12–14 minutes or until lightly golden and puffed in the center.

Bon Appetit!

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