Makes: 6 standard size muffins
Net carbs per muffin: 10g
For the muffin batter
¼ cup melted butter
¼ cup full-fat yogurt
2 tablespoons molasses
1 teaspoon vanilla extract
1 cups almond flour
¼ cup coconut flour
3 heaping teaspoons Primal Palette Gingersnap Seasoning
1 teaspoons baking soda
¼ teaspoon salt
For the buttercream:
½ cup salted butter, softened
½-¾ cup SweetLeaf Better Than Sugar Stevia Blend (adjust to taste)
½ teaspoon vanilla extract
1 teaspoon Primal Palette Gingersnap Seasoning
1. Preheat oven to 350 degrees℉ and prepare a muffin tin with 6 liners. Combine the eggs, melted butter, yogurt, molasses, and vanilla extract in a medium bowl. Whisk to form a smooth consistency.
2. Add the almond flour, coconut flour, stevia blend, gingersnap seasoning, baking soda, and salt. Slowly mix to form a smooth batter. It will be quite thick.
3. Evenly spoon the mixture into the liners. Bake for 20 minutes, or until tops are golden brown and muffins are cooked through. Transfer to a wire rack and cool.
4. To make the buttercream, mix the softened butter with the stevia blend. Adjust sweetness to taste. Add the vanilla extract and gingersnap seasoning and mix well. Once the cupcakes have cooled, evenly frost the tops, and store at room temperature in an airtight container. Do not refrigerate.