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!
Yields24 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
5cupsBlanched Almond Flour
3tspBaking Powder
½tspSalt
1cupGranulated Monkfruit
⅔cupCoconut Oil (melted)
⅔cupUnsweetened Almond Milk
6Eggs
1tbspVanilla Extract
15ozCanned Sweet Cherries
24tbspDried Culinary Lavender
1
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.
2
Drain and rinse cherries, then cut into quarters. Set aside.
3
Sift almond flour, salt and baking powder together and set aside.
4
In a separate bowl, combine eggs, coconut oil and lavender sugar and beat until smooth. To this, add almond milk and vanilla extract.
5
Slowly add dry ingredients to wet until fully combined. Then, add quartered cherry pieces.
6
Divide batter amongst 24 muffin tins and bake 20 minutes.
Ingredients
5cupsBlanched Almond Flour
3tspBaking Powder
½tspSalt
1cupGranulated Monkfruit
⅔cupCoconut Oil (melted)
⅔cupUnsweetened Almond Milk
6Eggs
1tbspVanilla Extract
15ozCanned Sweet Cherries
24tbspDried Culinary Lavender
Directions
1
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.
2
Drain and rinse cherries, then cut into quarters. Set aside.
3
Sift almond flour, salt and baking powder together and set aside.
4
In a separate bowl, combine eggs, coconut oil and lavender sugar and beat until smooth. To this, add almond milk and vanilla extract.
5
Slowly add dry ingredients to wet until fully combined. Then, add quartered cherry pieces.
6
Divide batter amongst 24 muffin tins and bake 20 minutes.
