Ingredients:

• 1/4 cup all purpose flour {i used @bobsredmill gluten free baking flour}

• 1/4 cup coconut sugar

• 1/2 tsp. baking powder

• 1/4 cup peanut butter

• 1/4 cup mashed strawberries {i used frozen and warmed them in the microwave before mashing}

• 2 eggs

Directions:

1. Preheat oven to 350F & spray/line a muffin tin.

2. Whisk together the eggs, peanut butter, and mashed strawberries in a small bowl and whisk together the dry ingredients in a large bowl.

3. Pour the wet ingredients into the dry and stir until well combined.

4. Scoop in the batter into the muffin tin {3/4 full to make 6 cupcakes} and bake for 12 minutes! I topped mine with @siggisdairy yogurt + mashed strawberries + @traderjoes peanut butter, but frosting is a good idea too :)