Total Time
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.

Ingredients Nutrition


  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.