Ingredients:

• 1 cup all purpose flour {I used @bobsredmill gluten-free 1:1 baking flour}

• 1/2 cup coconut sugar

• 1 tsp. baking powder

• 1/3 cup white chocolate chips {I used @letsbakebelieve chips}

• 3-4 tbsp. sprinkles

• 1/4 cup oil {I used @betterbodyfoods avocado oil}

• 1/2 cup almond milk

• 1 egg

Directions:

1. Preheat oven to 350F & spray/line a cupcake pan.

2. In a large bowl, whisk together the flour, sugar, & baking powder—then stir in the chocolate chips + sprinkles.

3. In a small bowl, whisk together the oil, milk, and egg.

4. Pour the wet ingredients into the dry & stir until well combined.

5. Scoop the batter into the cupcake pan {makes 7 large cupcakes} and bake for 16-18 minutes!