Nut Free Chai Spiced Cupcakes


1/2 cup coconut flour, sifted
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp salt
1/4 tsp baking soda
5 eggs
1/2 cup coconut oil
1/2 cup honey
1 tsp vanilla extract


Preheat oven to 350 degrees

Combine dry ingredients together and set aside.

Now whisk together the eggs, oil, honey and vanilla until they are well mixed and just foamy.

Whisk the flour mixture into the wet ingredients until there are no lumps left in the batter. Batter will thicken slightly and will resemble a pancake batter.

Pour batter into cupcake papers, about 2/3 full and bake for 25-30 minutes. Cool muffins for at least 30 min before frosting.