- ⅔ cup almond flour
- ¼ cup coconut flour
- 1 tablespoon monk fruit sweetener can sub for coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ cup almond butter
- ¼ cup melted coconut oil
- 2 eggs
- ½ cup of your favorite almond butter we love Legendary Foods Blueberry Cinnamon Bun
Preheat oven to 350℉.
Mix all ingredients in large bowl and mix together until just combined.
Scoop out into muffin tins and bake for 20 minutes or until center is baked through.
Pull from oven and let cool completely.
With a small knife or spoon, scoop out center of cupcake, fill with a spoonful of your favorite almond butter, place the piece of muffin that you previously scooped off back on, “closing” up the hole. Enjoy!