Raspberry Mini Cupcakes (Dairy, Gluten and Grain-free)

Raspberry Mini Cupcakes 

(Makes between 24 and 30 mini cupcakes )
I call for mini paper cups (muffin paper cups) because these cupcakes are very moist and it could pose a problem in getting the muffins out of the tins without leaving half of it in the pan. You could leave the raspberries whole in the recipe, but I find that in mini cupcakes or muffins, having a whole berry in the middle of a tiny cupcake doesn’t work very well. 

1/2 cup of coconut flour plus 2 tablespoons
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup of coconut oil
1/4 cup of honey
1/2 cup of raspberries, fresh or frozen
3 eggs, lightly beaten

1-Preheat the oven to 375 degrees and place mini paper cups into the muffin tins.

2-n a small saucepan, place the raspberries and heat over medium high heat until the raspberries are defrosted, if frozen, and soft and cooked a bit. Smoosh with a fork. Set aside.

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

4-Melt the oil in a small saucepan just until it is melted (if you honey is at all thick or solidified add it to the coconut oil as well).

5-Whisk the raspberries, honey and oil into the dry ingredients. Then whisk in the eggs.

6-Spoon out the batter into the muffin tins, filling them about 3/4 of the way full.

7-Place in the hot oven and cook between 10 and 15 minutes or until the tops are lightly browned and a toothpick comes out clean. Enjoy

To make this GAPS friendly, take out the baking soda.