Strawberry Cupcakes
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 strawberries, fresh, finely chopped
Directions
Preheat the oven to 350F.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.