In the mood for an afternoon sweet that isn’t loaded with sugar but is filled with flavor AND gluten-free? Try this unique recipe from Elana at Elanas Pantry – simply divine! Besides, who doesn’t love teeny, bite size mini-muffins!?

Lemon Rosemary Mini-Muffins

Ingredients
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

Preparation

Preheat oven to 350 degrees.

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° for 7-8 minutes. Cool; then remove from muffin tins and serve.

Check out Elana’s cookbook! The Gluten-Free Almond Flour Cookbook