I have always had a love affair with London Fogs… an Earl Grey tea latte with steamed milk and vanilla… There was something about the taste of that warm and comforting drink that stole my heart, but at the time I couldn’t pinpoint exactly what it was. Fast-forward several years and several London Fogs later, I had my ah-ha moment and realized that it was the earthy and floral taste of lavender that I had fallen in love with. Never ever had I used lavender in anything, food or otherwise. But the more I had it, the more I wanted more. Soon this sensual herb had invaded my candle choices, my essential oil collection, my soaps and lotions, and now, my food. There is no turning back now, and I am perfectly okay with that.
If you’re ready to embark on your own love affair with lavender, assuming you don’t already have one, then continue reading on for deliciousness… I am here to tell you that lavender paired with lemon is absolutely heavenly, and I am pretty sure that up next on my lavender bucket list is to make lavender-infused simple syrup to welcome the beginning of lemonade weather. I’ll be sure to keep you posted.
This particular pairing of lavender with lemon is complimented by poppy seeds and almond extract. These muffins are Paleo, meaning they are gluten-free and dairy-free and have no refined sugar. They are insanely delicious and come together in less than 30 minutes, total, including baking time. The floral accents of the lavender dance quietly with the almond extract in the background while the lemon and poppy seed sing their souls out front and center-stage. And, bonus, the aromatics that will linger around your kitchen for hours are calming and soothing.
Lavender Lemon Poppy Seed Muffins
Lavender Lemon Poppy Seed Muffins
2 C almond flour
1/2 C coconut flour
1 C tapioca flour
1 C coconut sugar
1 tsp baking soda
1 tsp baking powder
2 heaping tbsp dried lavender buds
2 heaping tbsp poppy seeds
1/2 tsp pink Himalayan sea salt
1 1/4 C (12 oz) unsweetened applesauce
Zest of 2 lemons
1/3 C freshly-squeezed lemon juice (this was 2 lemons for me)
2 tbsp almond extract
1 tbsp vanilla extract
- Preheat oven to 350 degrees F. Line two muffin tins with wrappers or spray generously with nonstick coconut cooking spray.
- In a large bowl, whisk together all dry ingredients: almond flour, coconut flour, tapioca flour, coconut sugar, baking soda, baking powder, lavender buds, poppy seeds, and sea salt. Set aside.
- In a medium bowl, whisk together all wet ingredients: applesauce, eggs, lemon zest, lemon juice, and almond and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients, whisking well to combine. Use an ice cream scoop to fill the prepared muffin tins just shy of 2/3 full. You should get 22 muffins.
- Bake for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out mostly clean.
- Remove from the oven and let cool in the muffin tins for 10 minutes before removing to cool completely. These are best served at room temperature or even slightly cold. Store in an airtight container for up to 5 days.
I cannot wait to hear what you guys think of these. I have already made them again and even had someone want to order them for a baby shower! They are such an incredible flavor combination- they’re fresh and earthy with floral notes and a pop of bright lemon zest. They feel like Spring! Seriously… There are not enough adjectives I can use to adequately describe these muffins. Just try them and you can decide what words best sum up their goodness.
PS: We are getting into a really, really busy time of the year, so I will do my best to keep up with two posts a week. It may have to just be one for a few weeks… up next is Paleo S’mores Bars… they are perfect and feel like summer and campfires and warmer weather… all things I CANNOT wait for.