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.
Servings: 9 muffins
Equipment
- Cherry Pitter is very helpful here!
Ingredients
Lavender Sour Cherry Muffins
- 3 large eggs, at room temp
- 3 tbsp coconut oil
- 1 1/4 cup almond flour*
- 1/4 cup coconut flour
- 1/4 cup arrowroot or tapioca flour/powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp fresh lavender buds, finely minced** + more for sprinkling on top (see honey glaze)
- 1/4 cup full-fat canned coconut milk at room temp
- 1/3 cup honey
- 1 tsp pure vanilla extract
- 1 cup pitted sour cherries**** (try to have as little juice as possible cherries to keep muffin from getting soggy).
Honey Glaze
- 1 tbsp full-fat canned coconut milk***
- 1 tbsp honey
- 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 Top
Other recipe advice from:
Pinch of Yum
Gimme some Oven