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!!