Orange Rosemary Cupcakes

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Line 11 muffin cups with paper liners.
3. 3
   In a large bowl, combine the coconut flour, almond flour, salt, and baking soda.
4. 4
   In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and orange zest.
5. 5
   Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the rosemary.
6. 6
   Scoop 1/4 cup of batter into each prepared muffin cup.
7. 7
   Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8. 8
   Let the cupcakes cool in the pan for 1 hour, then serve.