Chocolate Chip Mini Cupcakes

• 1/2 cup coconut flour
• 1/2 cup blanched almond flour
• 1/4 teaspoon sea salt
• 1 teaspoon baking soda
• 3 large eggs
• 1/4 cup grapeseed oil
• 1/2 cup agave nectar
• 1/2 cup mini chocolate chips (semisweet)

1. Preheat the oven to 350F.
2. Grease a mini-muffin pan generously with grapeseed oil.
3. In a large bowl, combine the coconut flour, almond flour, salt, and baking soda.
4. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.
5. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the mini chocolate chips.
6. Scoop 1 tablespoon of batter into each prepared muffin cup.
7. Bake for 6 to 9 minutes, until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs attached.
8. Let the cupcakes cool in the pan for 1 hour, then serve.

coconut flour, blanched almond flour, salt, baking soda, eggs, grapeseed oil, nectar, chocolate chips

Taken from www.epicurious.com/recipes/food/views/chocolate-chip-mini-cupcakes-379017 (may not work)