Ingredients:
1 1/2 cups blanched almond flour
1 tablespoon arrowroot
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
2 eggs
1/4 cup grapeseed oil
1/4 cup agave nectar
1 -2 very ripe banana (about 3/4 to 1 cup mashed)
Directions:
1 In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda.
1 1/2 cups blanched almond flour
1 tablespoon arrowroot
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
2 eggs
1/4 cup grapeseed oil
1/4 cup agave nectar
1 -2 very ripe banana (about 3/4 to 1 cup mashed)
Directions:
1 In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda.
2
In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas.
3
Mix wet ingredients into dry.
4
Scoop batter one heaping 1/4 cup at a time into lined cupcake tins.
5
Bake at 350° for 15-18 minutes.
6
Remove from oven, allow to cool, then frost with Whipped Cream Frosting.
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