Total Time
12mins
Prep 5 mins
Cook 7 mins

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. http://www.elanaspantry.com/lemon-rosemary-mini-muffins/

Ingredients Nutrition

Directions

  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.