I love all things almond, and these muffins are no exception. When teamed with sweet apricots and sticky lavender honey, they truly are irresistable. These can easily be made vegan by substituting the honey with another liquid sweetener. Maple syrup would be delicious.
Dry ingredients:
1 cup of all-purpose flour
1 cup of shredded coconut
2/3 of a cup of granulated sugar
1 tsp of baking powder
Pinch of salt
1/3 of a cup of slithered almonds
1/2 a cup of chopped dried apricots
Wet ingredients:
2 tbsp of chia seeds in 2 tbsp of water
1 tsp of almond extract
1/2 a cup of coconut oil
2/3 of a cup of almond milk
Glaze:
1 tbsp of honey
1 tsp of fresh lavender flowers
A pinch of salt
Pre-heat oven to 350 degrees F. Yields approximately 9 muffins.
Combine all of dry ingredients in a bowl. Soak the chia seeds in the same amount of water for approximately 3 minutes. This will be your egg substitute. Combine all of the wet ingredients in a separate bowl, then mix into the dry ingredients.
Grease a regular sized muffin tray. Add 1 table-spoon of mixture to each muffin and top with a pinch of slithered almonds. Bake for 20-25 minutes or until golden brown. A skewer should come out clean. The muffins are very moist, so don’t be alarmed when you get them out of the tin and they feel very soft. Allow to cool. Once cooled push a skewer into each muffin 5 or six times, making small holes in the surface. This will be where the glaze drips in. Heat the honey lavender glaze until liquified and spoon onto each muffin. Yum!
Fennel & Thyme 