1 cup Almond Flour

1/2 cup coconut flour

pinch of sea salt

1 teaspoon baking soda

1 teaspoon cinnamon

1/3 cup almond butter, 1/3 cup honey, 2 free range eggs

1/2 cup olive oil

1 teaspoon pure vanilla, 1 teaspoon orange extract

1/2 cup juice of pineapple

12 small pineapple chunks



Preheat oven to 350 degrees and line cupcake tins with cupcake liners

in a large bowl add the first 5 ingredients and stir (almond flour, coconut flour, sea salt, baking soda, cinnamon)

in a separate microwave safe bowl, heat up the almond butter and honey for 45 seconds then combine in the flour mixture

Add the rest of the ingredients except the chunks of pineapple and mix until smooth

fill each (12) cupcake tin 1/2 way with the batter

place a pineapple chunk in the middle of each 1/2 way filled cupcake

on top on the pineapple chunk use the rest of the batter and cover the pineapple so you cannot see it

bake for 12-15 minutes