In a food processor, fitted with the “S” blade, combine the oats, macadamia nuts, ground flax, coconut crystals, cinnamon, salt and lavender. Process for about 10 seconds, mixing all the dry ingredients together.
Add the maple syrup, and bananas and process again until every thing is well mixed.
Toss in the blueberries and pulse it all together.
Line each muffin cavity with two liners. I find two are better than one with raw muffins due to the oils from the nuts, etc.
Measure out 1/3 cup of batter and roll it into a ball in the palm of your hands.
Drop into the cupcake liner and gently press down into shape. Don’t flatten the top, the dome shaped top will give it that cooked appearance.
Place the muffins/liners on the mesh sheet that comes with the dehydrator and dry at 145 degrees (F) for 1 hour, reduce to 115 degrees (F) and continue to dry for 5-6 hours. Long enough for a crust to form on the outside but the inside still remains moist. Click (here) to learn the reason behind drying at 145 degrees for one hour.
Store leftovers in the fridge in an airtight container for 5-7 days.