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Lavender Sour Cherry Muffins {Paleo, GF, DF}

Updated: Jun 17

Perfectly sweet muffins with a pop of tartness from the sour cherry + a hint of lavender! And they are Paleo, gluten-free + dairy-free…making these lavender sour cherry muffins a guilt-less treat any time of the day!

There is a u-pick cherry orchard not too far from our house. Jeff (aka…husband) and I went a long time ago but haven’t been able to go since. This year we were able to go!

Jeff loves cherries! And the great thing about taking him with me is he is super fast! I, on the other hand, admit that I am not the fastest cherry picker in the world. He was on sweet cherry duty and me on pie cherries! I think we both picked more than we know what to do with!

I thought about making a cherry pie but wanted to do something a bit more creative…pie-cherry muffins came to mind! Then I racked my brain about what combinations I could pair with my muffins…almond, lemon, vanilla…and then it hit me….lavender! I have cooked with dried lavender but thought why not use the fresh lavender we have in our yard!

I wasn’t sure if it was going to work but sure enough, the pairing worked beautifully! There is just a hint of lavender, not too overpowering and then you get the surprise from biting into the tart cherry. The honey helps to sweeten + balance everything out. The sweet honey glaze on the top of the muffin adds just the right amount of sweetness! The hubby gave it a thumbs up too!

Sometimes doing something out of the ordinary can be a bit scary but I find just trying something new, even if I fail, + not going with the flow of what everyone else gives me a sense of accomplishment + joy (unless I totally mess it up;)), especially when it works!

I hope this inspires you to try something you’ve been wanting to try or think of something new + exciting to do…even if everyone thinks you are a little crazy;). It may just turn out to be something great!

I am definitely learning through our project and in life that even though going against the grain isn’t easy (especially for me with a “people-pleasing” personality)…you don’t get anywhere unless you take willing to take a little risk :). It is so much easier to go with what everyone else is doing but so much more rewarding when you step out + be YOU!

Move out of your comfort zone. You can only grow if you are willing to feel awkward and uncomfortable when you try something new. -Brian Tracy

Update: I just read this article that my husband sent me the day after I posted this…he had no idea that I was talking about this in my blog post…seems like a total God thing! Such a good article!



5 from 1 vote

Lavender Sour Cherry Muffins {Paleo, GF, DF}

Perfectly sweet muffins with a pop of tartness from the sour cherry + a hint of lavender! And they are Paleo, gluten-free + dairy-free…making these muffins a guilt-less treat any time of the day!Note: Make sure all your wet ingredients are at room temp, including eggs, so no clumping occurs with the coconut oil.

Course: Breakfast, Snack

Servings: 9 muffins

Author: Alicia Raymond

Equipment


Cherry Pitter is very helpful here!

Ingredients

Lavender Sour Cherry Muffins

  1. 3 large eggs, at room temp

  2. 3 tbsp coconut oil

  3. 1 1/4 cup almond flour*

  4. 1/4 cup coconut flour

  5. 1/4 cup arrowroot or tapioca flour/powder

  6. 1 tsp baking soda

  7. 1/4 tsp sea salt

  8. 1 tsp fresh lavender buds, finely minced** + more for sprinkling on top (see honey glaze)

  9. 1/4 cup full-fat canned coconut milk at room temp

  10. 1/3 cup honey

  11. 1 tsp pure vanilla extract

  12. 1 cup pitted sour cherries**** (try to have as little juice as possible cherries to keep muffin from getting soggy).

Honey Glaze

  1. 1 tbsp full-fat canned coconut milk***

  2. 1 tbsp honey

  3. 3/4 tsp fresh lavender buds, finely minced**

Instructions

Lavender Sour Cherry Muffins


Place muffin liners in muffin pan (mine made 9 muffins…may be able to stretch this if don't mind smaller muffins).


Preheat oven to 375 degrees


If eggs are not already at room temp…you can place them in the oven while it is heating up until they are warm (set a timer or reminder so you don't forget as I did!!)


Melt coconut oil in small saucepan and set aside to cool.


Whisk almond flour, coconut flour, arrowroot/tapioca, baking soda +sea salt to mix well and get out large clumps. Add in minced lavender + whisk to combine.


In small bowl whisk together eggs, coconut milk, honey + vanilla. Then slowly add in cooled coconut oil.


Pour wet ingredients into dry and mix with a wooden spoon until there are no more dry ingredients.*****


Gently fold in pitted sour cherries.


Divide mixture into 9 parchment-lined muffins tins (or more if don't mind small muffins).


Bake at 375 degrees for 18-22 minutes (mine were darker golden brown and took 22 minutes). Muffins are done when a small knife or toothpick comes out clean.


While muffins are in oven make the honey glaze (see recipe below).


Remove muffins from oven + set pan on a wire rack. Let pan cool for a little while and then remove muffin cups + set on wire rack.


Let muffins cool (mine were not cooled completely when applying the glaze) and then apply glaze by spooning on top of muffins (you could apply glaze when muffins are warm; however, this may result in a soggy muffin).


Sprinkle lavender + lavender flowers, if desired on top of muffins while glaze is still wet/sticky.


Enjoy!!

Honey Glaze


Vigorously whisk coconut milk + honey in a small dish. Let sit in fridge while muffins bake + cool to slightly thicken; however, not necessary.

Notes

*For dry flours in this recipe spoon into measuring cups and then tap and level with knife without pushing them down. **Dried lavender may work here; however, I have not tested. Dried lavendar is more intense than fresh so I would use a little less. Be sure to still finely mince the dried. ***Any milk should work here; however, the full-fat canned coconut milk makes the glaze a little more thick. ****Could use sweet cherries here; however, I have not tested. I would at least chop these in half. Sour cherries are a lot smaller. *****According to Paleo Running Momma’s recipe she states to not vigorously mix or use a blender…”Lumpy batter is good for the texture and rise of the muffins”. Recipe adapted from:Paleo Running Momma’ s Paleo Blueberry Muffins with Crumb TopOther recipe advice from: Pinch of YumGimme some Oven

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