Show everyone how much you love them when you make these Blender Cupcakes using some of Mother Nature's best whole foods! This recipe is modified from my Sweet Secrets Cupcake book to use your blender instead of the food processor.
Position your oven rack to the middle portion of oven.
Preheat the oven to 350°F.
Line muffin pan with 12 cupcake paper liners and set aside.
In your blender, blend together the wet ingredients until smooth.
In a medium-sized bowl, sift together the dry ingredients.
Pour the wet ingredients into the dry and whisk to combine. The batter should be like thick pancake batter, so whisk in a little more almond or coconut flour if the batter is too loose.
Fill the cupcake liners about 2/3 full.
Bake about 30 minutes until the tops are firm and spring back when touched, about 30-33 minutes.
Cover with aluminum foil if they begin to brown.
1. With an electric mixer on medium speed, whip the .cream cheese until creamy and free of lumps. Add the rest of the ingredients and beat until smooth.
NOTES: I haven't tried to substitute eggs with flax or chia 'eggs' in these yet.