Preheat oven to 325 degrees Fahrenheit. Fill muffin tins with liners.
Combine the following ingredients in a blender: pine nuts, eggs, honey, melted cocoa butter, rosemary and vanilla. Blend until smooth, about 30 seconds.
Sift dry ingredients into a medium-large sized bowl: cassava flour, baking soda and sea salt. Add puree and fold ingredients together until mixed. Don't over-mix.
Bake muffins for 20 minutes or until toothpick inserted into center comes out clean or with dry crumbs adhering.
*Soak 1-1/2 cups raw pine nuts in water to cover and 1-1/2 tsp. sea salt (stir to dissolve), for a minimum of 2 hours. Then rinse and measure out 1-1/2 cups; (you'll have a bit leftover from the original seeds measured).