Lavender Blueberry Muffins

Name: Lavender Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 1/2 cups rolled oats ((soaked and dehydrated)); 1 cup macadamia nuts ((raw, soaked & dehydrated)); 1/2 cup flax seed ((ground)); 1/4 cup coconut crystals ((raw)); 1 Tbsp cinnamon ((raw, ceylon)); 1 tsp himalayan pink salt; 1 tsp lavender ((dried, culinary grade)); 1/3 cup maple syrup; 2 bananas ((ripe)); 1 cup blueberries ((dried, re-hydrated))

Posted on October 12, 2015 by Amie Sue in Snacks

Serves

Level

Mod

Ingredients

Ingreds.

Total

30min

Serves

Level

Mod

Ingredients

Ingreds.

Total

30min

Nothing says “good morning” like soft, delicious blueberry muffins. With the added soothing aroma of lavender, these muffins will help smooth over the transition to wakefulness even for those of us who really aren’t morning people.

Raw macadamia nuts provide much of the body of these blueberry muffins. They also help provide that wonderful buttery flavor. A hint of maple syrup, some cinnamon, and of course lovely lavender make for a uniquely pleasant experience. Dried blueberries are use for their texture and because they have a bit more of a concentrated flavor. Which is great, because there sure is a lot of flavor in these lavender blueberry muffins!

Ingredients

2 1/2 cups rolled oats (soaked and dehydrated)
1 cup macadamia nuts (raw, soaked & dehydrated)
1/2 cup flax seed (ground)
1/4 cup coconut crystals (raw)
1 Tbsp cinnamon (raw, ceylon)
1 tsp himalayan pink salt
1 tsp lavender (dried, culinary grade)
1/3 cup maple syrup
2 bananas (ripe)
1 cup blueberries (dried, re-hydrated)

Servings:

Units:

Directions

Prep

15 min

Total

30 min

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.