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