Pecan Pie Cupcakes - blanched almond flour

Method

• Preheat the oven to 350F.
• Line 11 muffin cups with paper liners.
• In a large bowl, combine the almond flour, coconut flour, baking soda, and cinnamon.
• In a medium bowl, whisk together the eggs, yacon syrup, and vanilla extract.
• Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the pecans.
• Scoop 1/4 cup of batter into each prepared muffin cup.
• Bake for 15 to 20 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 frost and serve.