Recipe from Elanas Pantry
½ cup coconut flour
1 tablespoon arrowroot powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
4 large eggs
½ cup agave nectar or honey
1 tablespoon vanilla extract
½ 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 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.
Frost with Whipped Cream Frosting or Strawberry Meringue Frosting