Lemon Rosemary Mini-Muffins Recipe

Lemon Rosemary Mini-Muffins


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

How to make Lemon Rosemary Mini-Muffins

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

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