Chocolate Chip Mini Cupcakes

These little muffin gems are LOVE! They're my niece, Kelley's favorite treat, and we're making these during her visit to Durango. Enjoy a perfect-sized, gluten-free, dairy-free, paleo treat.

Chocolate Chip Mini Cupcakes 

1/2 cup coconut flour 

1/2 cup blanched almond flour 

1/4 teaspoon sea salt 

1 teaspoon baking soda 

3 large eggs 

1/4 cup grape seed oil 

1/2 cup agave nectar 

1/2 cup mini chocolate chips 

Preheat oven to 350°F.

Grease a mini muffin pan generously with grapeseed oil. In a large bowl, combine the coconut flour, almond flour, salt, and baking soda. 

In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixture until thoroughly combined, then stir in the mini chocolate chips. 

Scoop 1 tablespoon of batter into each prepared. 

Bake for 6 to 9 minutes, until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs attached. Let's the cupcakes cool in the pan for one hour, then serve.