Preheat the oven to 350F (175C).

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 vanilla bean seeds into the wet mixture.

Blend the wet ingredients into the dry ingredients with a handheld mixer until just combined.

Fold in the chopped dried figs.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Let the cupcakes cool in the pan for 1 hour before frosting and serving.