Almond meal, coconut flour, coconut oil, vegan chia-flax “eggs” and apple cider vinegar can be the start of delicious, gluten-free muffins. But where do you go from there? We think the standard add-ins, like blueberries and chocolate chips, have been overdone. It’s time enjoy something that’s a bit more savory, and these rosemary mini muffins are just the thing. Serve them with dinner or as a breakfast side dish.
Ingredients
2-1/4 cups almond meal
1/4 cup coconut flour
2 tsp. fresh or dried rosemary leaves, chopped
4 chia-flax “eggs”
2-1/2 Tbsp. extra virgin unrefined coconut oil
1 Tbsp. apple cider vinegar
Directions
- Preheat oven to 350 degrees F. Grease mini muffin tins with additional coconut oil.
- In a mixing bowl, combine eggs, coconut oil and apple cider vinegar. Mix well.
- Add almond meal, coconut flour and rosemary and mix until evenly combined. Spoon into muffin tins.
- Bake about 15 minutes or until a toothpick inserted into center comes out dry.
- If desired, before serving, drizzle melted coconut oil over top.