Lavender glutenfree muffins

Our recent honeymoon in Hawaii has been a huge source of inspiration food-wise for me. We visited a coffee, a pineapple and a lavender plantation. All had their own great history and tastings.

The lavender plantation of Ali’i is located in Kula, a small city on Maui’s island. The place is filled with flowers which all smell fantastic. It’s a colourful plantation that I would recommend you visit if you have time in Maui.

We had some organic lavender tea and a lavender scone on site. I loved the taste so much I decided to get culinary lavender to try it out at home later. Go check out their products on their website here, they have all kinds of beautiful and organic jellies for example. We brought back 2 “lilikoi” ones (it’s a passion fruit jelly and it’s so sweet and tasty).

So here is my first lavender recipe ever : coconut flour lavender muffins.

For 6 muffins – Prep time : 10 min – baking time : 25 min

Ingredients :

  • 4 eggs
  • 1/2 cup coconut oil or butter, melted (120 ml)
  • 1/4 cup mashed banana (60 ml or half a banana mashed)
  • 1/3 cup honey (80 ml)
  • 2/3 cup coconut flour (85 grams)
  • 1/2 teaspoon baking soda (1/2 cac)
  • 1/4 teaspoon salt (1/4 cac)
  • 1 tsp culinary lavender (1 cac)

Recipe :

  • Preheat your oven at 350 F (175 Celcius) and spray your muffin pan with coconut oil
  • Whisk the eggs, the melted butter, mashed banana, lavender and honey together
  • In another bowl, mix well your other dry ingredients (coconut flour, baking soda, salt)
  • Pour the dry ingredients into the wet ones and mix well until you obtain a smooth batter
  • Scoop the batter into the muffin pan
  • Sprinkle your muffins with a bit more culinary lavender and the banana slices remaining
  • Bake for 25 min or until a knife inserted in the muffin comes out clean
  • Let it rest for 2-5 min and enjoy !

It’s a very original and easy muffin recipe. It is gluten free thanks to the coconut flour but you can of course use regular flour. If you use regular flour, you will need to rebalance the recipe with only 1 egg + 2 cups (250g) of regular flour + 1 cup (250ml) milk.

Be careful as culinary lavender is very strong so don’t overdo it and maybe taste your batter beforehand. Adding lavender slowly.

Hope you like it, you’ll see more of lavender probably very soon 🙂

Love, Coco

If you’d like to know more about our experience at the Lavender Farm, you can read all about it HERE.

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