Savory Coconut Rosemary Lavender Muffins

Savory Coconut Rosemary Lavender Muffins

3 pastured eggs, room temperature
2 Tbs. coconut oil, melted
1/2 c. coconut milk (or any non-dairy, unsweetened liquid)
1/4 c. + 2 Tbs. coconut flour
1/4 tsp. baking powder
1/4 tsp. sea salt
1 tsp. dried rosemary (or 1 Tbs. fresh rosemary, minced)
1 tsp. dried lavender
**As an alternative, 2 tsp. Lavender Sea Salt can be used in place of the three elements separately**
1/4 c. pine nuts, as an optional garnish

 

Preheat oven to 400 degrees.  

 

Line a muffin tin with 6 paper liners.  

 

Whisk together eggs, coconut oil, and coconut milk.  

 

Sift in coconut flour and baking powder.  

 

Add seasonings and stir again.  
The batter will be very thick.  

 

Spoon batter into the muffin liners, dividing equally. 
Bake for 10 minutes.  
Rotate muffin tin, topping with pine nuts, if desired.  
Bake an addition 5-10 minutes, until the edges of the muffins begin to brown.  
Remove from oven and allow to cool.  
SO delicious!