This recipe for Chocolate Lavender Muffins is one of those that gets your friends to go “wow.” They will first ask, “What’s that taste?” To which you will say, “Lavender.” And then you will ask them to open the muffin and the chocolate will flow out (when served warm). Another “wow.” The combination of chocolate and lavender make this muffin well-liked.
Lavender has a calming effect and chocolate is a stimulant. So you see, whether it’s a nutty friend or a lazy couch potato you are trying to impress, this muffin will work for all sorts!
And yes, as always this is a gluten-free, egg-free, dairy-free muffin recipe.
Chocolate Lavender Muffins
Prep time
Cook time
Total time
Author: Magdalena Wszelaki
Serves: 12
Ingredients
- 2 cups teff flour (highly nutritious Ethiopian grain but found in our stores now too)
- ½ cup rice flour
- ½ cup cornmeal flour (mainly to add some rough texture)
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ tsp chili powder
- ½ cup cocoa powder
- 1 drop of lavender oil (make sure it's culinary oil and not essential oil for massage!)
- 2 tbsp flaxseed meal + 3 tbsp of water (this will replace the eggs)
- ½ to 1 cup honey depending on how sweet you like it
- ½ cup almond milk
- ½ cup coconut oil (do not keep in the fridge or it will be too hard)
- ½ cup olive oil
- ¾ cup 70% or higher dark chocolate, chopped, but not too finely (we want it to melt nicely)
How To Make
- Pre-heat the oven to 375F or 190C
- Combine flaxseed meal + water and let it stand for a few minutes
- Combine all dry ingredients (flours, salt, baking powder, spices)
- Combine all wet ingredients (honey, coconut oil, milk, lavender oil)
- Mix dry, wet ingredients and flaxseed into a liquid mixture; if it's not liquid enough, add more almond milk
- Mix in chocolate pieces
- Dish out mixture to about 12 muffin cups
- Bake for 25-30 min or until tops are firm
