Apple and Coconut Milk Cupcakes
Light and moist dairy-free cupcakes with a pleasant aroma that I invented on the spot. They are delicious, not too sweet, and easy to make. Top with your frosting of choice or serve as-is.
all-purpose flour
1
cup
white sugar
⅓
cup
coconut flour
¼
cup
baking powder
1
teaspoon
ground cinnamon
½
teaspoon
salt
¼
teaspoon
ground nutmeg
¼
teaspoon
egg
1
applesauce
¾
cup
coconut milk
½
cup
vegetable oil
¼
cup
honey
1
tablespoon
vanilla extract
½
teaspoon
 Preheat oven to 350 degrees F (175 degrees C). Grease 10 cups of a muffin tin or line with paper muffin liners.
  Combine all-purpose flour, sugar, coconut flour, baking powder, cinnamon, salt, and nutmeg together in a bowl.
  Whisk egg lightly in a large bowl. Add applesauce, coconut milk, vegetable oil, honey, and vanilla extract. Stir in flour mixture until batter is just combined. Scoop into the prepared muffin pan.
  Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes.
