Chocolate Chip Mini Cupcakes

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Grease a mini-muffin pan generously with grapeseed oil.
3. 3
   In a large bowl, combine the coconut flour, almond flour, salt, and baking soda.
4. 4
   In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.
5. 5
   Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the mini chocolate chips.
6. 6
   Scoop 1 tablespoon of batter into each prepared muffin cup.
7. 7
   Bake for 6 to 9 minutes, until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs attached.
8. 8
   Let the cupcakes cool in the pan for 1 hour, then serve.