Try these aromatic, child-pleasing, cinnamon-walnut cupcakes on a Sunday morning. The comforting scent wafting from your kitchen will wake up all of your little sleepyheads. I like to serve these bare, without frosting, because the top of this cupcake is a streusel delight.

　　

Ingredients

makes 10

　　

Batter

1 cup blanched almond flour

　　2 tablespoons coconut flour

　　1/4 teaspoon sea salt

　　1 teaspoon baking soda

　　2 large eggs

　　1/2 cup agave nectar

　　1 tablespoon vanilla extract

　　

Topping

3/4 cup blanched almond flour

　　1/2 cup walnuts, coarsely chopped

　　2 tablespoons ground cinnamon

　　1/4 cup agave nectar

　　

Step 1

Preheat the oven to 350°F. Line 10 muffin cups with paper liners.

　　

Step 2

To make the batter, in a large bowl, combine the almond flour, coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined.

　　

Step 3

To make the topping, in a medium bowl, combine the almond flour, walnuts, and cinnamon, then stir in the agave nectar.

　　

Step 4

Scoop 3 tablespoons of batter into each prepared muffin cup, then crumble 1 heaping tablespoon of the topping mixture over each cupcake.

　　

Step 5

Bake for 18 to 22 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 serve.

　　Cooks' Note

　　Sweetness: Medium

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.