Paleo Pineapple Cupcakes!

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• pinch of sea salt
• 1 t baking soda
• 1 t cinnamon
• 1/3 cup almond butter
• 1/3 cup honey
• 2 free range eggs
• 1/2 cup olive oil
• 1 t pure vanilla
• 1 t orange extract
• 1/2 cup juice of pineapple
• 12 small chunks of pineapple

Directions:

• preheat oven to 350 degrees and line cupcake tins with cupcake liners
• in a large bowl add the first 5 ingredients and stir
• in a separate microwave safe bowl, heat up the almond butter and honey for 45 seconds then combine in the flour mixture
• add the rest of the ingredients except the chunks of pineapple and mix until smooth
• fill each (12) cupcake tin 1/2 way with the batter
• place a pineapple chunk in the middle of each 1/2 way filled cupcake 
• on top on the pineapple chunk use the rest of the batter and cover the pineapple so you cannot see it
• bake for 12-15 minutes

  

  cupcake tins 1/2 way filled and pineapple in the middle