Lemon Rosemary Mini-Muffins

Ingredients

• ¼ cups Coconut Flour
• ½ teaspoons Celtic Sea Salt
• ½ teaspoons Baking Soda
• 2 whole Eggs
• ¼ cups Agave Nectar
• 1 Tablespoon Fresh Rosemary, Chopped
• 1 Tablespoon Lemon Zest, Packed And Heaping

Preparation Instructions

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°F for 7 to 8 minutes. Cool, then remove from muffin tins and serve.