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Lemon Rosemary Mini-Muffins
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Servings
12
mini muffins
Ingredients
¼
cup
coconut flour
½
teaspoon
celtic sea salt
½
teaspoon
baking soda
2
large eggs
¼
cup
agave nectar
or
honey
¼
cup
grapeseed oil
or
palm shortening
1
tablespoon
fresh rosemary,
chopped
1
tablespoon
lemon zest,
packed and heaping
Instructions
In a
large bowl
, combine coconut flour, salt and baking soda
In a
small 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 pans
Bake at 350°F for 7-8 minutes
Cool then remove from muffin pans and serve
Prep Time
10
minutes
mins
Cook Time
7
minutes
mins
Total Time
17
minutes
mins
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Equipment
Large Bowl
Mini Muffin Pan
Measuring Utensils
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!