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Vanilla Coconut Cupcakes



  • 3 tablespoons of ground golden flaxseed +6 tablespoons of water (or 3 eggs)
  • 1/4 cup coconut flour
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon baking soda
  • 1/4 cup coconut oil
  • 2 tablespoons Xylitol
  • 1 tablespoon vanilla extract


Optional ingredients

  • shredded coconut sprinkled on top
  • tart cherries, chopped sprinkled on top



  1. Preheat oven to 350°F.
  2. In a small bowl whisk ground flaxseed and water, set aside for 5 minutes until mixture gels like an egg.
  3. In a medium bowl combine dry ingredients coconut flour, salt, baking soda and Xylitol.
  4. In another bowl combine wet ingredients coconut oil, and vanilla extract whisk until combined. Add in flaxseed mixture and combine.
  5. Add wet ingredients to dry ingredients and mix well.
  6. Grease mini muffin pan with coconut oil or line with muffin liners. Pour mixture in pan. Leave plain or place shredded coconut or tart cherries on top. Bake for 20-25 minutes, when using flaxseed you may need to bake longer. Insert toothpick in center when it comes out clean it is done.