When I think of these muffins, I’m instantly transported back to our European vacation last Fall. It was the best experience of my life that left me with some amazing memories! I’d definitely do it again in a heartbeat. (In fact, I’m constantly begging James to move to Italy. Unfortunately, France was my least favorite stop, but, that’s a story for another day…)
We went all over Spain & Italy, and to Provence/Marseilles, France. It was a beautiful city right on the water and they must be the daggone lavender capital of the world. Lavender on everything, everywhere. I don’t mean just the plant, I mean, they make their tourist money off of being all about DAT LAVENDAH DOE! Calenders, magnets, sachets of dried lavender, bulk bags of dried lavender, any & every type of lavender-essenced food/condiment, lavender home & body products, postcards, towels, kitchen accessories… Pretty much anything you could stamp a photo of lavender on to. You get my drift. LAVENDAAAAAAHHHHHHH.
Needless to say, I bought some dried lavender. Don’t ask me how or why, but, they BillyMaysBrainwashed me into thinking I couldn’t leave Provence, France without a huge bag of lavender. To do what with? God only knows. A bag large enough that I’m constantly looking for ways to incorporate it into my recipes and not just my laundry… and the bag is still about 98% full. Con artists, those sneaky French… (just kidding. I’m actually just a sucker.) I bought Herbs de Provence, too! We were in Provence, after all… clearly, I had to. Did I mention these nut-free muffins were delicious? Easy to make, too! I like to warm these up & slather ‘em… no… BATHE them, in butter. Oops.
- 1 heaping cup diced apples (granny smith, cripps, etc.)
- 2 cups blanched [url href=”http://www.honeyville.com” target=”_blank”]almond flour[/url]
- 4 eggs
- 2 tsp vanilla
- Zest of 1 lemon
- Juice of 1/2 a lemon
- 1/4 cup butter, ghee OR coconut oil, melted
- 1/4 cup honey OR maple syrup
- 2 tsp baking soda
- 1 tbsp dried lavender pods, crushed in mortar & pestel
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- Preheat oven to 350 degrees & line a muffin pan with 12 liners.
- In a large bowl, melt together butter and honey. Whisk to combine.
- Add eggs, vanilla, and lemon juice + zest.
- In a small bowl, stir together almond flour, baking soda, nutmeg, sea salt and dried ground lavender. Pour the dry ingredients into the wet ingredients and whisk until smooth. Fold in diced apples.
- Fill each muffin cup with a scant 1/4 cup of batter. Bake for around 15 minutes, until a toothpick inserted into the center comes out clean.
- Remove cakes from pan and cool on a wire rack for 5-10 mins before serving.