Makes 8

Strawberry Cupcakes

Makes 8

Ingredients:
  • 1/2 cup coconut flour
  • 1 tablespoon arrowroot powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 4 large eggs
  • 1/2 cup agave nectar
  • 1 tablespoon vanilla extract
  • 1/2 cup finely chopped fresh strawberries
Instructions:
    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, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
    Scoop 1/4 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, then frost and serve.

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