LEMON ROSEMARY MINI-MUFFINS

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Lemon Rosemary Mini-Muffins image

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/

Provided by Elanas Pantry

Categories     Quick Breads

Time 12m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 8

1/4 cup coconut flour
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
2 eggs
1/4 cup agave nectar
1/4 cup grapeseed oil
1 tablespoon fresh rosemary, chopped
1 tablespoon lemon zest, packed and heaping

Steps:

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

Nutrition Facts : Calories 158.5, Fat 16.1, SaturatedFat 2.1, Cholesterol 105.8, Sodium 483.2, Carbohydrate 0.5, Fiber 0.2, Sugar 0.3, Protein 3.2

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