Lemon Rosemary Mini-Muffins - cooking recipe

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

Preparation

In a large bowl, combine coconut flour, salt and baking soda.
In a smaller 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 tins.
Bake at 350\u00b0 for 7-8 minutes.
Cool then remove from muffin tins and serve.