Somewhere between my childhood years of my dad having to grab my feet and hang me upside down to wake me up in the morning, and my current life as a PhD student waking up on high alert before my alarm goes off, I became a morning person. I love waking up before others do and working out, doing a crossword over coffee, and making my walnut blueberry oatmeal over the stove (not that I do all of those things every day). I like when I can take my time and relish those moments before the rush of the day. One very major issue with my early rising is that I’m hungry again way before lunchtime. So this recipe came from my constant need for a mid-morning snack between my light, early breakfast and seemingly distant lunch.
I’m not a vegan and I eat plenty of gluten, but I do like to experiment with different ingredients that are maybe a bit more healthy than the standard butter and white flour. I started this venture out by using a lemon rosemary muffin recipe from Elana’s Pantry, but it wasn’t quite bready enough and didn’t have any rise. So I tweaked it a bit and came up with this- I think they’re pretty darn tasty and most importantly satiates the mid-morning hunger, energy drop, and eager tastebuds. Plus, there are all those health benefits: high protein and fiber from the coconut flour, oats, and eggs, as well as soothing and brain-boosting effects from the rosemary! Don’t forget your tea or coffee.
LEMON ROSEMARY MUFFINS
- 1/3 cup coconut flour
- 1/3 cup oats
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup agave syrup
- 1/3 cup olive oil
- 3 eggs
- 1 heaping tbsp chopped fresh rosemary
- 1 heaping tbsp lemon zest
Substitution notes: If you are vegan or egg-free, you can replace the eggs with flax meal and water. You may also replace the agave syrup with honey. Do not try to substitute the flour with anything else, because the ratios are completely different! Coconut flour is actually pretty inexpensive from Whole Foods in bulk (especially when you only need a 1/3 cup). Could be fun to experiment with different herbs and flavors though! Lavender would be delicious.
- Preheat oven to 350 degrees.
- Combine the dry ingredients in a medium-size bowl and stir.
- Combine the wet ingredients (through eggs) in a small bowl and whisk.
- Pour wet ingredients into dry ingredients and stir well to combine
- Add rosemary and lemon zest and stir.
- Line 6 muffin tins with liners (or 18 mini-muffin tins) and fill each liner 3/4 full with batter.
- Bake in oven for 20 minutes, or until lightly browned on top and slightly risen. (Adjust time to less for mini-muffins)
- Cool in muffin tin and then remove to cool completely. Store in airtight container.
One note: it’s helpful to let the batter come close to room temperature before baking, as this helps them to rise a bit more. These muffins stay pretty moist, and they never really dry out so don’t stress too much about how long they are in the oven for. They do taste especially good after a day or two stored away- the rosemary flavor is only more enhanced!