Vanilla Fig Cupcakes
Serving Size / Yield
- 1/2 C. coconut flour
- 1/2 tsp. sea salt
- 1/4 tsp. baking soda
- 4 lg. eggs
- 1/2 C. grapeseed oil
- 1/2 C. agave nectar
- 1 vanilla bean pod, split lengthwise
- 1 C. dried figs, finely chopped
Preheat the oven to 350 degrees. Line 10 muffin cups with paper liners. In a large bowl, combine the coconut flour, salt and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil and agave nectar. Scrape the tiny vanilla beans out of the pod and into the wet mixture. Blend the wet ingredients into the coconut flour with a handheld mixer until thoroughly combined, then fold in the figs.
Scoop 1/4 cup of batter into each prepared muffin cup. Bake for 18-22 minutes. Let the cupcakes cool in the pan for 1 hour, then frost and serve.