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

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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