Apple Spice 
Banana Nut 
Black Forest 
Blueberry Muffin 
Caramel Cheesecake 
Carrot Cake 
Chocolate Chip Cookie 
Chocolate Soufflé 
Cinnamon Roll 
Coconut Cream 
Dark Chocolate 
Devil’s Food 
German Chocolate 
Ginger Bread 
Green Goddess 


-1 ¼ C Blanched, Slivered Almonds
-1 ¼ C Unsweetened, Coconut Flakes
-1/3 C Erythritol
-1/2 C Palm Sugar or 1/3 t Stevia
-2/3 C Chopped Yellow Sweet Potato or Yam
-1 C Packed Baby Spinach or Chopped Zucchini
-1 C Chopped Apple with peel
-1/3 C Cocoa Powder
-1 T Vanilla Extract
-1 t Almond Extract
-1/4 t Sea Salt
-2 LG Eggs and 2 LG Egg Whites
-(reserve yolks for Frosting)
-2 T Coconut Flour
-2 t Baking Powder

Ingredients for Coconut Pecan Frosting: 
-2 Egg Yolks
-3/4 C Heavy Cream or Coconut/Nut Milk
-1/3 C Erythritol
-1/2 C Palm Sugar
-1 C Chopped Pecans
-3/4 C Unsweetened Coconut Flakes
-2 T Coconut Oil
-2 T Honey

How To:
1.  Position your oven rack to lower portion of oven.
2.  Preheat the oven to 375 degrees. Line Muffin Pan
with 12 Cupcake Paper Liners and set aside.
3.  In your Food Processor fitted with the S Blade, add
the Almonds, Coconut Flakes and Sweetener.
4.  Process for 2 or 3 minutes until it’s powdery.
5.  Add the Sweet Potato or Yam, Spinach or Zucchini,
Apple, Cocoa Powder, Extracts, Salt and process until
smooth.
6.  Add the Eggs and continue to process another
minute until smooth and well blended.
7.  Combine the Coconut Flour with the Baking Powder
and add while the machine is running. Blend for a
minute, then let set another minute.
8.  Open the lid and check the Batter. It should be the
consistency of thick pancake batter. If it is too thin,
add another Tablespoon of Coconut Flour and blend
again.
9.  Using an Ice Cream Scoop, fill the Cupcake Liners
about 3/4 full.
10.  Bake about 12 minutes at 375, then turn the temperature down to 325 and continue baking about 25 minutes, until a toothpick inserted comes out clean.