I found this recipe at the Nourishing Gourmet Website and just had to try them. I love baking with coconut flour. Some say it is expensive but you use very little of it and it lasts longer than regular flour so it evens out. I buy the 4 bag boxes of Bob's Red Mill on Amazon.com . I used fresh berries - raspberries and blueberries.
Red, White and Blue Cupcakes-makes 10-12 muffins
You can also use all blueberries for a delicious blueberry muffin.
(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)
Enjoy! To your health......naturally.
Stephanie
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