LEMON ROSEMARY MINI MUFFINS

18 May

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I had an early shift this morning, so I decided to make these yummy healthy cheat treats for my awesome and hardworking co workers! Let’s just say they were gone before I could get any, but I guess i’ll save my cheat for later πŸ˜‰

Recipe: modified from elanaspantry.com

1/4 cup coconut flour
1/2 tsp sea salt
1/2 tsp gluten/aluminum free baking soda
2 organic cage free eggs
1/2 cup maple syrup, or sweetener of choice (you can use 1/4 cup if you want them less sweet)
1/4 cup organic avocado oil
1 tbsp fresh rosemary
1 tbsp lemon zest

Preheat oven to 350Β°F.

Combine dry ingredients: coconut flour, sea salt, and baking soda in a large bowl and set aside.

Combine wet ingredients: eggs, maple syrup, and oil in a small bowl. Transfer wet ingredients into the large bowl with dry ingredients and mix until batter forms a thick consistency.

Stir in rosemary and lemon zest and mix until well incorporated.

Using a tablespoon, scoop batter into a lightly greased non stick muffin pan. Bake for 7-8 minutes.

When ready, let it cool and enjoy!

*Recipe yields 9

2 Responses to “LEMON ROSEMARY MINI MUFFINS”

  1. aregularcupofjo May 18, 2013 at 6:34 pm #

    Those look delicious and seem so healthy. I am going to have to use this recipe next time I am cooking for an event or dinner. Thank you and keep up the great recipes.

    • Valerie Azinge May 18, 2013 at 6:45 pm #

      Thanks love! And anytime! They are healthy and super easy to make, especially when you’re on a time crunch πŸ™‚

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