Lemon Rosemary Mini-Muffins

Ingredients

• 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

Directions

1. 1

   In a large bowl, combine coconut flour, salt and baking soda.

2. 2

   In a smaller bowl, blend together eggs, agave and oil.

3. 3

   Blend wet ingredients into dry, then blend in rosemary and lemon zest.

4. 4

   Scoop batter 1 tablespoon at a time into greased mini muffin tins.

5. 5

   Bake at 350° for 7-8 minutes.

6. 6

   Cool then remove from muffin tins and serve.