Mini Lemon Rosemary Muffins

So, it’s safe to say that I’m mildly obsessed with this flavor profile (lemon/rosemary). These mini-muffins (of which I made 100!) are savory and just a little bit sweet, totally delicious, and will make excellent gifts.

Mini Lemon Rosemary Muffins
Just the Tip / Inspired by Elana’s Pantry
Makes 12 mini-muffins

Here’s what I used:

  • 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 tbsp fresh rosemary, chopped
  • 1 tbsp lemon zest, packed

Here’s what I did:

  1. Preheat oven to 350.
  2. In another bowl, blend together the eggs, agave and grapeseed oil
  3. Whisk the wet ingredients into the dry until there are no lumps, then stir in the rosemary and lemon zest
  4. Fill a muffin tin (I highly recommend using muffin tin liners)half-way full and bake for 8-9 minutes or until a toothpick inserted in the center of each muffin comes out clean.  Cool and serve.
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