In a large bowl, combine coconut flour, arrowroot powder, salt, and baking soda
In a medium bowl, Whisk together eggs, agave nectar, and vanilla extract
Blend wet ingredients into coconut flour mixture with a hand blender until combined
Fold in the strawberries
Scoop batter into each prepared muffin cup
Bake 20 to 25 minutes, until a toothpick inserted comes out with a few moist crumbs attached
Let cupcakes cool in pan for 1 hour
Frost with Whipped Cream Frosting or Strawberry Meringue Frosting (pg.92) Gluten-Free Cupcakes
Serve
Reviews
Christine on 2022-11-01 (5 stars): Huge hit for my friends! Thanks for another great recipe!
Amy Jean on 2021-10-29 (5 stars): Hi Elana!
I have been following you for years, & also have your 3 super books! I just made these wonderful looking Strawberry muffins,, & as always try to keep exactly to your directions! Tonight company will come, & I was wondering if I can leave them out on the counter for 6 hours, or should I refrigerate them bc of the eggs. Tks again for gifting people with your great & healthy recipes!
