Lavender Lemon Breakfast Muffins

These muffins are easy, light, flavorful, and are suitable for gluten, dairy, peanut, and egg allergies.

Yields: 12 muffins

Ingredients:

Wet

• 1 Cup unsweetened applesauce

• 1/3 cup honey

• 1 mashed banana

• 1 T vanilla extract

• 4 T cashew butter (can use any nut butter, but I prefer how cashew butter seems to take on the flavors around it best)

• 1/4 Cup unsweetened vanilla almond milk

• 1 tsp lemon extract

Dry

• 2 1/4 Cup rolled oats (if you suffer from Celiac Disease, make sure they have the “GF” seal on them – some oats are processed alongside wheat, barley, or rye and may not be suitable for those with celiac disease).

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp dried lavender (add more if you like)

• 3/4 tsp cardamom

Method

1. Heat oven to 350°F.

2. Grease a 12-hole muffin tin with coconut oil.

3. Combine wet ingredients and add to a blender or food processor. I use a Vitamix and it works great.

4. Add dry ingredients to blender.

5. Blend until smooth (see photo below). Batter should be able to easily pour out of blender.

6. Pour batter into the muffin tin so that each hole is about 3/4 full.

7. Bake for 20-23 minutes, or until a toothpick comes out clean.

8. Let cool.

9. Store in the fridge for extra-long lasting muffins. You can also wrap them up in plastic wrap, store them in the freezer, and then have an easy grab-n-go snack or breakfast!

Per muffin

Calories: 137

Protein: 3 g

Carbohydrates: 24 g

Fiber: 2 g

Sugars: 11 g

Fats: 4 g total (1 g saturated + 3 g unsaturated)

Sodium: 193 mg

Potassium: 122 mg

Vitamin A: 22% daily values

Vitamin C: 18% daily values

Iron: 6% daily values

The consistency should resemble pancake batter

Make sure to fill the holes in the muffin tin as evenly as possible, otherwise the end result will be all different sized-muffins, like mine!

Recipe adapted from Making Thyme for Health: makingthymeforhealth.com/healthy-flourless-pumpkin-muffins/