Lemon Rosemary Muffins (Paleo)



  1. Preheat oven to 350°. Grease 8 muffin cups with coconut oil.
  2. In a mixing bowl, whisk together the almond flour, baking soda, salt, rosemary, garlic powder, and lemon zest.
  3. Add the coconut oil, beaten eggs, and honey. Mix together with an electric mixer for about 1 minute.
  4. Spoon the batter evenly into 8 muffin cups and bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  5. Transfer to a wire rack to cool.
  6. Serve with soup or salad.


Crush the dried rosemary using a mortar and pestle or by placing it in a plastic bag and rolling over it with a rolling pin.

Courses Bread

Recipe by Gluten-Free Homemaker at