• 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


  1. Preheat oven to 350 F. Line 8 muffin cups with paper liners.
  2. In a large bowl, combine coconut flour, arrowroot powder, salt and baking soda.
  3. In a medium bowl, whisk together the eggs, agave nectar and vanilla extract.
  4. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
  5. Scoop 1/4 cup of batter into each prepared muffin cup.
  6. Bake for 20 to 25 minutes, until a toothpick inserted into the center of the cupcake comes out with just a few moist crumbs attached.
  7. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

Adapted from Gluten Free Cupcakes

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