Pecan Pie Cupcakes

• 1 cup blanched almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 3 large eggs
• 1/2 cup yacon syrup
• 1 tablespoon vanilla extract
• 1 cup pecans, coarsely chopped

1. Preheat the oven to 350F.
2. Line 11 muffin cups with paper liners.
3. In a large bowl, combine the almond flour, coconut flour, baking soda, and cinnamon.
4. In a medium bowl, whisk together the eggs, yacon syrup, and vanilla extract.
5. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the pecans.
6. Scoop 1/4 cup of batter into each prepared muffin cup.
7. Bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

blanched almond flour, coconut flour, baking soda, ground cinnamon, eggs, yacon syrup, vanilla, pecans

Taken from www.epicurious.com/recipes/food/views/pecan-pie-cupcakes-379040 (may not work)