Lemon Rosemary Mini Muffin

lemon rosemary mini muffinI love this recipe because I have the two main ingredients in my backyard – lemon and rosemary. How fun and satisfying it is to eat something with ingredients coming out of your garden. And best of all, all the other ingredients are regulars in my pantry so this is like my go-to recipe for a quick healthy snack.

Dry Ingredients”

¼ cup coconut flour
½ teaspoon salt (or celtic sea salt if you want the unprocessed ones)
½ teaspoon baking soda

Wet Ingredients:

2 eggs
¼ cup agave nectar (or you can also use honey)
¼ cup grapeseed oil (vegetable or palm shortening will also do, make sure they are melted)

1 tablespoon fresh rosemary, chopped
1 tablespoon lemon zest, packed and heaping (about 2 lemons)

Preheat your oven to 350 degrees.

Mix the dry ingredients together. It’s best if you sift them especially the coconut flour.
Mix the wet ingredients in another container.
Blend the dry and wet ingredients together.
Add the rosemary and lemon zest and mix thoroughly.

Scoop a tablespoon of the batter in a muffin pan line with a cupcake liner.
The batter should be enough for a dozen mini muffins.
Bake for 7-8 minutes and serve.

Full credit to Elana’s pantry for the recipe.
I highly recommend her cookbook if you want more coconut flour recipes.


If you made this recipe, let me know what you think.

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