There's no question about it - I absolutely love to incorporate floral essences when baking. Not only do cherries compliment lavender, but I associate cherries with summer baking, so it seemed like a natural choice to create this recipe!
These muffins could be made with granulated sugar, but I chose to use granulated monkfruit to keep the sugar content low. I hope you enjoy these seasonally-inspired muffins as much as I do!
Preheat oven to 350 degrees and line muffin tines with paper liners. Use Vitamix or food processor to blend culinary lavender and granulated sugar or monkfruit.
Note: I personally love the flavor of lavender, so I went for the full 4 Tbsp. Keep in mind that lavender is a strong flavor, so if you want a more subtle lavender flavor use 2 Tbsp instead.
Drain and rinse cherries, then cut into quarters. Set aside.
Sift almond flour, salt and baking powder together and set aside.
In a separate bowl, combine eggs, coconut oil and lavender sugar and beat until smooth. To this, add almond milk and vanilla extract.
Slowly add dry ingredients to wet until fully combined. Then, add quartered cherry pieces.
Divide batter amongst 24 muffin tins and bake 20 minutes.
Ingredients
Directions
Preheat oven to 350 degrees and line muffin tines with paper liners. Use Vitamix or food processor to blend culinary lavender and granulated sugar or monkfruit.
Note: I personally love the flavor of lavender, so I went for the full 4 Tbsp. Keep in mind that lavender is a strong flavor, so if you want a more subtle lavender flavor use 2 Tbsp instead.
Drain and rinse cherries, then cut into quarters. Set aside.
Sift almond flour, salt and baking powder together and set aside.
In a separate bowl, combine eggs, coconut oil and lavender sugar and beat until smooth. To this, add almond milk and vanilla extract.
Slowly add dry ingredients to wet until fully combined. Then, add quartered cherry pieces.
Divide batter amongst 24 muffin tins and bake 20 minutes.
