Lavender. If y’all know me at all, you know I am totally obsessed with this delicious flowery herb. Most people are slightly turned off to eating lavender, but I am tellin you it is a game changer! It also has some surprising health benefits, as it is a great source of vitamin A, calcium, & iron!
I got lavender from my home town of Seattle at Pike’s Place Market, and after that it has been a culinary adventure for me–getting experimental and adding it into all sorts of different things! From all the mixing and matching & crazy concoctions, I have found one of my favorite flavor combinations is lavender and lemon. Hence, the birth of these muffins.
Since adapting a gluten free & dairy free lifestyle, I have had little interaction with muffins. Which is sad, because I LOVE muffins. But ever since finding this recipe, I have been super excited to be able to incorporate them into my diet again! They are such an easy snack on the go, or even a pre-workout fuel, adding a serving of peanut butter on top of them (because duh). These muffins are super moist, which is such a plus with any gluten free baked goods (can I get an AMEN?). The added sweetness from the bananas allowed me to use very minimal added sugar (the honey), and you can honestly omit the honey and they will still be sweet and delish.
If you don’t have access to lavender, or are not interested in being adventurous (we can chat later…), then omit the lavender, and add poppyseeds instead for your classic lemon poppyseed muffins. Either way, it’s a win.
- 5 eggs
- 2 bananas
- ¼ cup coconut oil
- ½ cup coconut flour
- 3 Tbs lemon juice
- 1 Tbs honey
- 1 tsp baking soda
- 1 Tbs culinary lavender
- Preheat oven to 400 degrees.
- Mix all of your ingredients in a large bowl.
- Pour into a greased muffin tin, or into muffin cups.
- Bake for about 15 minutes, making sure the muffins are set in the middle, & slightly browned on top.
Enjoy! xoxo, tessajean.