Doesn’t this look amazing?!
I’m always trying to build up my repertoire of gluten-free goodies, so it seemed necessary to add these to the list!! (Thanks Mandi for the suggestion!)
- 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
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.
*How I make it my own: Sub xantham gum and corn starch for the arrowroot. And agave nectar for honey. (I might also try substituting it with stevia) Both those changes were mainly because I like to use what I have without adding a trip to the grocery store. I’ll also throw in an extra 1/2 tbs of vanilla- because my dad brought me back a delicious bottle from Panama (thanks Dad!) and it’s so good). And because of the extra vanilla I’ll throw in a pinch of almond flour (plus if you’ve read any of my other recipes, you know I love almond flour). It’s not super sweet, so it makes a good breakfast muffin too! (Under the disguise of a cupcake! The kids will love that!!) For breakfast version I’ll fold in some strawberries into whipped cream, but any whipped frosting (or even a cream cheese frosting!) would taste really yummy!
laborofwonder 
They sound yummy!! I’m gonna have to try some once I’m done with all the wedding baking this week.