Try these aromatic, child-pleasing, cinnamon-walnut cupcakes on a Sunday morning. The comforting scent wafting from your kitchen will wake up all of your little sleepyheads. I like to serve these bare, without frosting, because the top of this cupcake is a streusel delight.
Sweetness: Medium
Recipe information
Yield
makes 10
Ingredients
Batter
Topping
Preparation
Step 1
Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
Step 2
To make the batter, in a large bowl, combine the almond flour, coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined.
Step 3
To make the topping, in a medium bowl, combine the almond flour, walnuts, and cinnamon, then stir in the agave nectar.
Step 4
Scoop 3 tablespoons of batter into each prepared muffin cup, then crumble 1 heaping tablespoon of the topping mixture over each cupcake.
Step 5
Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then serve.
