1.3KThese Lemon Lavender Muffins drizzled with white chocolate are incredibly moist and delicious. They’re filled with a subtle taste of lavender and bright lemon flavor. The muffins are made gluten-free, refined sugar free and paleo friendly. They’re quick and easy and make the perfect mid-week snack or an addition for upcoming Mother’s Day brunch!
These Lemon Lavender Muffins drizzled with white chocolate are incredibly moist and delicious. They’re filled with a subtle taste of lavender and bright lemon flavor. The muffins are made gluten-free, refined sugar free and paleo friendly. They’re quick and easy and make the perfect mid-week snack or an addition for upcoming Mother’s Day brunch! 
BAKING WITH LAVENDER
Using dried lavender for baking can add an amazing delicate flavor and aroma to your baked goods. However, you need to be careful to not to add too much of it. Otherwise, it will make the baked goods taste like a soap! You have to make sure to crush the lavender buds before adding into the batter. I used pestle and mortar but if you don’t have it you can also crush it with a back of a wooden spoon or a food processor.
HEALTHY LEMON LAVENDER MUFFINS
These lavender muffins make the perfect breakfast, snack or a dessert! They’re made with healthy ingredients, no refined sugar which makes them perfect to snack on. They’re super easy to make and they taste incredible. You won’t be able to tell they’re low carb, gluten-free, no sugar added and paleo friendly! Blend of almond and tapioca flour makes an incredible soft and moist texture.
WHAT YOU NEED
Almond flour – made by grinding almonds. It’s high in protein, lower in carbohydrates than wheat flour and contains no gluten.
Tapioca flour – almond flour tends to have more moisture than wheat flour, so you need to reduce the amount of liquid and fat by adding a starch. Can be substituted with cassava or arrowroot starch
Dried lavender
Eggs – pasture raised if possible
Ripe bananas
Avocado oil – can be substituted with coconut olive or evoo
Raw honey – I added only one tablespoon of honey, since the muffins have enough sweetness from bananas. But if you like them even sweeter, add some more! If you’re keto, substitute that for the keto friendly sweetener!
Lemon, juiced and zest
WHITE CHOCOLATE GLAZE
The white chocolate glaze is made with my favorite stevia sweetened Lily’s white chocolate. Place the chips in a microwavable bowl. Microwave for about 1 minute and whisk until smooth. Drizzle over the muffins once cooled.
I hope you love these lemon lavender muffins as much as I do! Check out my basic banana lemon muffins with honey butter! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
PrintHealthy Lemon Lavender Muffins (gluten-free, paleo)
- Total Time: 40 minutes
- Yield: 6-9 1x
Description
These Lemon Lavender Muffins drizzled with white chocolate are incredibly moist and delicious. They’re filled with a subtle taste of lavender and bright lemon flavor. The muffins are made gluten-free, refined sugar free and paleo friendly. They’re quick and easy and make the perfect mid-week snack or an addition for upcoming Mother’s Day brunch!
Ingredients
Scale
1 1/2 cup almond flour
1/2 cup tapioca flour
2 tsp lavender buds
2 eggs
2 very ripe bananas (around 1 cup mashed)
3 tbsp avocado oil
1 tbsp raw honey
one lemon, zested and juiced
3/4 tsp baking soda
white chocolate for drizzling
Instructions
- Preheat oven to 350F and line muffin pan with 6 muffin liners for larger muffins or 9 for smaller.
- Grind dry the lavender blossoms with a mortar and pestle or with a back of a wooden spoon. In a large bowl, whisk together mashed bananas, eggs, oil, honey, lemon zest, lemon juice and vanilla.
- In a separate bowl mix almond flour, tapioca flour, crushed lavender and baking soda. Add dry ingredients to wet and mix until combined (don’t overmix it).
- Divide the batter between the prepared muffin cups filling it almost full. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let them cool on a wire rack.
- To make the honey butter, combine butter, honey and lemon zest. Spread over the muffins.
- Prep Time: 10 minutes
- Cook Time: 30 minutes