These are gluten free and sugar free naturally colored spinach cupcakes. Since using almond flour its low carb.
Preheat the oven to 200 c for 10 min.
Make paste of spinach leaves with coconut milk. You can also use homemade coconut milk.
Mix all the dry ingredients in a bowl.
Using a whisk, beat the egg in another bowl.
Add all the wet ingredients and mix well.
Add dry to wet ingredients and mix.
Fill in 3/4th of the cupcake liners and top it with melon seeds if using.
Bake at 180c for 15-20 min. Or until toothpick inserted comes out clean.