Ingredients:
¼ cup coconut flour
½ teaspoon sea salt
½ teaspoon baking soda
2 eggs
¼ cup pure maple syrup
¼ cup grape seed oil
1 tablespoon fresh rosemary, chopped
1 tablespoon lemon zest, packed and heaping
Directions:
In a large bowl, combine coconut flour, salt and baking soda.
In a smaller bowl, blend together eggs, maple syrup and oil.
Blend wet ingredients into dry, and then blend in rosemary and lemon zest.
Scoop batter 1 tablespoon at a time into greased mini muffin tins.
Bake at 350° for 7-8 minutes
Cool then remove from muffin tins and serve.
Makes 24 mini muffins
This recipe was inspired in whole or in part by Elana’s Pantry
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