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

Methods :

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