Step 1

Heat up the oven to 180° C / 355° F. Lightly grease a standard muffin tin with olive oil.

Step 2

In one bowl, combine all dry ingredients. In another bowl, combine all wet ingredients.

Step 3

Pour wet ingredients into the dry ones and stir until just combined. If using a wheat flour instead of a gluten-free one, take care not to overmix or the muffins will end up tough.

Step 4

Spoon the cupcake mixture into the tin (about 4 tbsp / ¼ cup per muffin) and sprinkle some almond flakes on top of each muffin.

Step 5

Bake for about 35-40 minutes, the exact time depends on the individual oven. Remove from the oven and let them cool down completely.

Step 6

If you want to jazz them up a little, I recommend topping them with this oil-free coconut frosting or drizzling with this caramel sauce.