Coconut Flour Cupcakes (muffins)

This was my new recipe for the week. I have a Mom, a nephew, and a sweet friend who cannot eat wheat, so I'm going to be trying out a lot of coconut flour recipes in the future :)

I found this recipe at one of my favorite nutrition blogs, The Nourishing Gourmet. I'm still getting used to the more dense consistency of coconut flour in recipes, but I really enjoyed these cupcakes. I will say that they seemed more like muffins than cupcakes, but they are definitely the closest to cupcakes I have gotten without using white flour :)

Red, White and Blue Cupcakes-makes 10-12 muffins
You can also use all blueberries for a delicious blueberry muffin. I used all frozen berries.
(To make these GAPS friendly, just leave out the baking powder, to make it SCD substitute baking soda. )

1/2 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
3 eggs, gently beaten with a fork
1/3 cup of honey
1/3 cup of coconut oil
1 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries
1/2 cup of fresh or frozen raspberries

Preheat oven to 375 degrees

1-In a medium size bowl, place the coconut flour, sea salt, and baking powder. Whisk to remove any lumps.

2-Melt honey and coconut oil in a small saucepan, just until melted (if you have over-heated it all, let it cool before combining it with the eggs so that it won’t curdle it. Combine wet ingredients (eggs, honey, coconut oil, vanilla), and whisk thoroughly into dry ingredients.

3-Fold in fresh or frozen berries. In papered or lightly greased muffin tins, put about 1/4 cup of batter in each muffin tin. Make sure to have some of the blueberries and some of the raspberries in each muffin

4-Bake for 375 degrees until the muffins are lightly browned on the top and a toothpick comes out clean when poked into the middle of the muffin (20-28 minutes)

Cool and enjoy!