Orange-Lavender Muffins

These turned out really good! I had been wanting to bake with lavender for a while and the orange/vanilla flavour compliments it really nicely. Go easy on the lavender though, the first batch I made tasted so strong that no one could handle it! I got a text back from my friend saying she could still taste the lavender on her breath lol! But when you hit it right it’s just beautiful 🙂

My Recipe

Prep Time: 20 mins
Bake Time: 25 mins
Yields: 12 muffins

Ingredients

  • 2 cups spelt four.
  • 2 tsp baking powder.
  • 1/3 tsp salt.
  • 1 Tbsp lavender. I found some in bulk at a natural food store near by.
  • 2 medium ripe bananas, mashed.
  • 1 cup orange juice.
  • 1/4 cup almond milk.
  • 2-3 Tbsp honey.
  • 2 tsp vanilla extract.
  • 1 Tbsp orange zest.
  • 1/4 cup coconut oil, melted.
  • For the frosting:
  • 1 cup raw cashews, soaked for 4-6 hours.
  • 2 tsp vanilla extract.
  • 4 Tbsp maple syrup.
  • 2 Tbsp coconut oil, melted.
  • 2 Tbsp lemon juice.
  • 1/4 tsp salt.
  • 1/3 cup water.

Method

  1. In a large bowl, mix the dry ingredients together; spelt flour, baking powder, salt and lavender. Set aside.
  2. In a medium bowl, mash the bananas, add the rest of the wet ingredients; orange juice, almond milk, honey, vanilla, orange zest and coconut oil. Mix well.
  3. Transfer the wet ingredients into your large bowl of dry ingredients and mix really well.
  4. Scoop out the mixture into a muffin pan and bake at 350 F for 25 minutes.
  5. To make the frosting, throw all the frosting ingredients into a high-speed blender and blend until really smooth. Add a little water if needed. Transfer into the freezer for a few hours then spread over top of each muffin. Sprinkle some lavender and orange zest. Voila!

Tip:

You can make the frosting in advance and leave it in the freezer until ready to make the muffins. The frosting will take a few hours to soften in the fridge or at room temperature.

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