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October 14, 2011

Banana Rosemary Muffins- Gluten/Dairy/Sugar free

1banana, mashed lightly
2 eggs, beaten
2 TBSP rosemary flavored oil (or 2 TSBP coconut oil with 1 TBSP ground rosemary)
1/4 cup agave
1/4 cup coconut flour
2 TSBP flax seeds
1 tsp baking powder

Raw Banana Frosting
1/2 cup Brazil nuts
1 banana, mashed
2 TBSP agave
2 TSBP rosemary or coconut oil
1/2 tsp vanilla

1. Mix first set of ingredients in a bowl and bake in cupcake liners for 25 minutes at 350F.
2. Process frosting ingredients and place in freezer to set while cupcakes cool.
3. Once cupcakes are cool top with frosting.

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