“Give a toast to the warm weather with a batch of these vegan and gluten-free TropiCoco Cupcakes. Offering a full serving of whole grains in every cup, ryza™ lends these scrumptious goodies whole grain goodness in every single bite!” - by Earth's Own Ryza
Ingredients
Adjust Servings
Original recipe yields 24 cupcakes
Directions
- Preheat oven to 350 degree F (170 degrees C). Grease muffin tins with coconut oil.
- In a bowl mix together gluten-free all purpose baking flour and brown rice flour, salt, baking powder and xantham gum- set aside.
- In a small bowl, melt coconut oil either in microwave or over a double boiler.
- In a large bowl, using a hand mixer, whisk or mix on medium speed the coconut oil, raw sugar and agave nectar.
- Whisk in/mix in the Ryza rice milk, then the crushed pineapple.
- Slowly mix in the dry ingredients (in small amounts) to the wet mixture.
- Fold in the macadamia nuts, mango, banana and toasted coconut.
- Pour into greased muffin tins.
- Bake at 350 for 55 minutes (45 minutes for mini muffins).
- Allow to cool. Frost with double coconut butter.
- Double Coconut "Butter": Using a hand mixer, whip all ingredients on high speed until smooth.
- Frost on muffins when cooled.
Nutrition
Amount Per Serving (24 total)
- Calories
- 301 cal
- 15%
- Fat
- 18.2 g
- 28%
- Carbs
- 36 g
- 12%
Based on a 2,000 calorie diet
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