Photo retrieved from Elana’s Pantry

Adapted from Elana’s Pantry

¼ cup coconut flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
2 eggs
¼ cup honey
¼ cup butter or ghee
1 tablespoon fresh rosemary, chopped
1 tablespoon lemon zest, packed and heaping

1. In a large bowl, combine coconut flour, salt and baking soda
2. In a smaller bowl, blend together eggs, honey, and butter
3. Blend wet ingredients into dry, then blend in rosemary and lemon zest
4. Scoop batter 1 tablespoon at a time into greased 12-muffin pan 
   
5. Bake at 350° for 10-13 minutes
6. Cool then remove from muffin tins and serve