Lemon Rosemary Mini-Muffins (gluten free) Recipe

Difficulty: Easy | Total Time: 12-18 minutes | Active Time: | Makes: 1 batch

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.

  • ¼ cup coconut flour
  • ½ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • 2 eggs
  • ¼ cup agave nectar
  • ¼ cup grapeseed oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon lemon zest, packed and heaping
  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

Member recipes are not tested by the CHOW food team.