Blueberry and Lavender Muffins
Ingredients
- 250 g spelt flour
- 30 g almond flour
- 60-100 g raw cane sugar
- 60 g coconut blossom sugar
- 1/2 tsp salt
- 1.5 tsp baking powder
- 1.5 Tbsp dried lavender
- 1 small ripe banana (90 g), mashed
- 60 g almond butter
- 200 ml almond milk
- 200 g fresh blueberries
Preparation
Chop lavender roughly and mix with the dry ingredients in a bowl.
Mix mashed banana, almond butter and almond milk in separate bowls. Then carefully mix the liquid mixture with the dry ingredients until just combined. Fold in the blueberries.
Preheat the oven to 200°C. Line a muffin tray with paper muffin liners. Fill muffin cases 3/4 full and bake for about 20 minutes until golden.
Let cool and enjoy with a cup of tea.
