1/4 cup coconut flour
1/4 tsp sea salt
1/2 teaspoon baking soda
2 eggs (egg replacement)
1/4 extra light virgin olive oil
1/4 agave nectar or honey
1 tablespoon chopped thyme
1 packed and heaping tablespoon fresh lemon zest
Preheat oven to 350 degrees. In a medium bowl, combine coconut flour, salt, and baking soda. In smaller bowl, whisk together eggs, oil and agave. Blend wet ingredients into dry; then fold in thyme and lemon zest.
Scoop batter, one tablespoon at a time, into greased mini-muffin tins. Bake for 8-9 mins, until golden and a toothpick inserted comes out clean. Cool in tins for 30 mins and then remove.