Red, White and Blue (Coconut) Cupcakes

I have had some coconut flour ready to be used for a while now, so I made these cupcakes over the holiday weekend. The cupcakes were moist and full of berries. I am going grain-free for a little while, so the fact that they are grain- (and dairy-) free was nice so I could have some. I had to have them with a glass of (raw) milk, and they were delicious!

Red, White and Blue Cupcakes (from The Nourishing Gourmet)

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, let cool before combining it with the eggs.) Combine wet ingredients (eggs, honey, coconut oil, vanilla), and combine 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 indentation.

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).