Nutritional Wisdom with Carly Pollack

Red, White and Blue Cupcakes

These are the perfect healthy, sweet treat to bring to your 4th of July cookout! 

1/2 cup coconut flour
1 tbsp arrowroot powder
1/4 tsp sea salt
1/2 tsp baking soda
4 large eggs
1/2 cup Grade B maple syrup
1 tbsp vanilla extract
1/2 cup chopped strawberries
1/4 cup blueberries

Preheat the oven to 350°F. Line 8 muffin cups with paper liners. In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, maple syrup, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries and blueberries. Scoop cup of batter into each prepared muffin cup. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

8 cupcakes