This was my absolutely first foray into Paleo desserts. And I got the brass ring the first time! These cupcakes are so easy to make that I don't know why I don't make them every week.
You can make these crunchy (due to the surprise of the cacao nibs), moist gems with the pecans on top as written. Or frost them with your favorite Paleo frosting.
Either way, you'll have a hard time keeping them in the house ... especially if you have kids. Maybe you need to find a handy hiding place?
AuthorJill PlaceCategoryDairy-Free, Desserts, Gluten-Free, PaleoDifficultyBeginnerYou can make these crunchy (due to the surprise of the cacao nibs), moist Paleo gems with the pecans on top as written. Or frost them with your favorite Paleo frosting. Either way, you'll have a hard time keeping them in the house!
Preheat oven to 350* F. Line muffin tins with 8 paper liners (or I use silicone muffin cups) .
Place dry ingredients in food processor or mixing bowl; pulse or whisk to mix.
Add remaining ingredients except for pecan halves. Pulse or whisk again.
Spoon about 1/4 cup batter into 8 paper-lined muffin tins (or silicone muffin cups on a cookie sheet). Press 3 pecan halves onto the top of each.
Bake at 350*. for about 15-18 minutes. Cool on rack and serve.
Ingredients
Directions
Preheat oven to 350* F. Line muffin tins with 8 paper liners (or I use silicone muffin cups) .
Place dry ingredients in food processor or mixing bowl; pulse or whisk to mix.
Add remaining ingredients except for pecan halves. Pulse or whisk again.
Spoon about 1/4 cup batter into 8 paper-lined muffin tins (or silicone muffin cups on a cookie sheet). Press 3 pecan halves onto the top of each.
Bake at 350*. for about 15-18 minutes. Cool on rack and serve.
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