Lemon Rosemary Mini-Muffins (gluten free)


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Lemon Rosemary Mini-Muffins (gluten free)

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Ingredients (8)

  • ¼ cup coconut flour
  • ½ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • 2 eggs
  • ¼ cup agave nectar
  • ¼ cup grapeseed oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon lemon zest, packed and heaping


I’ve been slightly obsessed with rosemary lately. I put it in everything and just can’t seem to get enough of this delicious herb. My latest rosemary victim? Gluten free Lemon Rosemary Mini Muffins made with coconut flour.


  1. 1In a large bowl, combine coconut flour, salt and baking soda
  2. 2In a smaller bowl, blend together eggs, agave and oil
  3. 3Blend wet ingredients into dry, then blend in rosemary and lemon zest
  4. 4Scoop batter 1 tablespoon at a time into greased mini muffin tins
  5. 5Bake at 350° for 7-8 minutes
  6. 6Cool then remove from muffin tins and serve
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