Coconut Flour Cupcakes - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 3/4 cup sifted coconut flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 6 large eggs
- 3/4 cup light agave nectar
- 1/2 cup coconut oil
- 3 tablespoons whole milk (or almond milk)
- 1 tablespoon pure vanilla extract
Instructions
- Make the Cupcakes Preheat the oven to 350 Âș. In a large bowl, whisk together the coconut flour, baking powder and salt until blended. Whisk in the eggs, agave nectar, coconut oil, milk and vanilla until completely blended and smooth.
- Make the Cupcakes Divide the batter equally between 12 lined muffin cups and bake for 20 minutes or until golden and a toothpick inserted in the center comes out clean. Transfer the baking tin to a wire rack and let the cupcakes cool for 10 minutes. Carefully remove the cupcakes from the tin and place on the wire rack to cool completely.
- Meanwhile, Make the Frosting In a large mixing bowl or stand mixer, beat together the butter, confectionersâ sugar, milk, vanilla and salt until smooth and fluffy, about three minutes.
- Meanwhile, Make the Frosting Frost the cupcakes, garnish with the shredded coconut and serve or store in an airtight container for up to two days.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Agave.
Agave, a sweetener derived from the core of the agave plant, is frequently highlighted in nutritional discussions due to its notably low glycemic index (GI) rating. With a GI score of just 17, it stands out from many other natural sweeteners and sugars that often have higher GI values. For those unfamiliar with the term, the glycemic index is a measure that ranks foods based on how significantly they raise blood glucose (sugar) levels after consumption. Foods with a lower GI value are absorbed m...
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