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