Vanilla Fig Cupcakes

• 1/2 cup coconut flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 4 large eggs
• 1/2 cup grapeseed oil
• 1/2 cup agave nectar
• 1 vanilla bean pod, split lengthwise
• 1 cup dried figs, finely chopped

1. Preheat the oven to 350F.
2. Line 10 muffin cups with paper liners.
3. In a large bowl, combine the coconut flour, salt, and baking soda.
4. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.
5. Scrape the tiny vanilla beans (they look like seeds) out of the pod into the wet mixture.
6. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the figs.
7. Scoop 1/4 cup of batter into each prepared muffin cup.
8. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
9. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

coconut flour, salt, baking soda, eggs, grapeseed oil, nectar, vanilla bean, dried figs

Taken from www.epicurious.com/recipes/food/views/vanilla-fig-cupcakes-379031 (may not work)