Gluten Free Lavender Poppy Seed Muffins
Preparation time: 20 minutes
Cook Time: 20 – 25 minutes
Total Time: 45 minutes
These muffins taste best when served fresh, slightly warm. However, they can be stored in an airtight container in a dry and cool place for a day or two. I suggest preheating briefly before serving with your favorite yoghurt or frosting.
- Place almond flour, ground mixed nuts, poppy seeds, xanthan gum and baking soda into a large mixing bowl. Mix well with a wooden spoon.
- Grind your vanilla bean together with cardamom and dried lavender flowers using a pestle and mortar. Then add mixture to the other dry ingredients.
- In a separate bowl, whisk the eggs, xylosweet and ghee/coconut oil until light and fluffy. Gently fold the egg mix into the dry ingredients and then add the unsweetened almond milk. Treat the batter gently to keep airy. If the air is knocked out, the muffins won’t lighten as they should.
- Preheat your oven at 180 °C.
- Prepare your muffin tray and distribute the batter evenly among your muffin tin.
- Bake for approximately 20 – 25 minutes. Use a toothpick to see if the muffins are done.
- Let them cool down on a wire rack before serving.
- 200gm almond flour
- 90gm ground, mixed nuts
- ½ tsp baking soda
- 1 tsp xanthan gum
- 2 Tbsp poppy seeds
- 2 Tbsp dried lavender flowers
- 1 tsp cardamom seeds
- approx.. 5cm piece of vanilla bean or 1 tsp of vanilla paste
- 2 medium sized eggs (optional: replace eggs with buttermilk: 1 egg = 2 Tbsp of buttermilk)
- 50gm melted ghee or coconut oil
- 60gm xylosweet or coconut palm sugar
- 200ml unsweetened almond milk, room temperature
Using lavender flowers adds a VATA balancing touch.
You could replace the lavender with dried rose petals and a tablespoon of organic rose water for a PITTA balancing effect.
Adding flowers to bakery is not everyone’s taste; sometimes I just prepare these muffins keeping the flavors simple.