Luvvly Lemon Lavender Muffins
Hi guys! This recipe was born a few years ago from my love for all things lavender. I wanted to sweeten it up a bit recently, so I added a glaze (which now makes them fit for a unicorn). Although they appear to be on the more indulgent spectrum for muffins, I wouldn't call them cupcakes just yet! As always, this recipe is gluten-free, dairy-free, and refined sugar-free. Also vegan + soy-free. Please let me know your thoughts if you make a batch! Makes about 12 muffins.
• 2 cups gluten-free flour (for this batch I used this mix)
• ½ cup coconut sugar
• 1½ tablespoons culinary lavender (ground)
• ½ cup unsweetened almond milk
• ¼ cup coconut oil, melted
• 1 tablespoon baking powder
• 2 flax eggs
• 1 ½ teaspoons vanilla extract
• 4 tablespoons lemon juice
• zest of 1 lemon
• salt to taste
• ¼ cup fresh blueberries (for color!)
• ½ cup shredded coconut, unsweetened
• 2 tablespoons coconut oil, semi-solid
• 1 ½ tablespoons coconut nectar
• ¼ cup arrowroot starch
• 2 tablespoons lemon juice
• ½ tablespoon lemon zest
• ½ tablespoon ground lavender
1. Preheat the oven to 350 degrees F and coat a 12 cup muffin tin with a small amount of coconut oil.
2. In a large bowl, mix all dry muffin ingredients (including lavender).
** If your lavender is not already ground, you could also do this step in a blender.
3. In a medium bowl, add flax eggs, almond milk, lemon juice, lemon zest, vanilla extract, and coconut oil. Stir or whisk briefly.
4. Add wet ingredients to dry and stir well, until batter is evenly mixed.
5. Pour mixture into muffin tin, making sure to fill each cup ¾ or more of the way up. Gluten-free bakers will know that GF baked goods don't rise much...
6. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
7. While muffins are cooling off, make the glaze! For this step I used my nutribullet, but a small high speed blender probably would do the trick too. Simply add all glaze ingredients, and blend on high until mixture resembles a thick glaze/frosting. Depending on your sweet tooth, you can add a little more coconut nectar at this step too! Also, if the glaze is too thick for your liking, I would add some almond milk and blend a little more.
8. With a butter knife or small spatula, spread glaze over muffins, coating generously. Sprinkle with lemon zest and...relax!