Lavender Coconut Blueberry Chia Muffins
Recipe type: (GF and Dairy Free) Healthy Muffins
Lavender Coconut Blueberry Chia Muffins are delicious, and filling. Perfect for breakfast on the run, or a snack at tea time. Coconut flour is an excellent, healthy non-grain alternative, with a mild coconut flavor that works great combined with culinary lavender, blueberries, and vanilla. Enjoy!
  • 1 cup organic coconut flour
  • ½ tsp sea salt
  • 1 tsp baking soda
  • 1 Tablespoon ground culinary lavender(I used our Signature Blend-English Lav.)
  • ½ cup + 2 tablespoons raw honey
  • 1 cup coconut milk
  • 5 eggs (I used 3 whole and 2 whites only)
  • 4 Tablespoons organic coconut oil, melted
  • 4 tsp vanilla extract
  • 4 Tablespoons organic Chia Seeds (I used 2 Tablespoons ground Chia Seeds)
  • 1 cup fresh organic blueberries (I used 1 cup dried blueberries)
  1. Preheat oven to 350 degrees. Place coconut flour, salt and baking soda in mixing bowl. In a separate bowl, whisk honey, coconut milk, eggs, coconut oil and vanilla. Gently stir wet mixture into dry ingredients, and then add ground chia seeds & blueberries. Pour batter into greased or lined muffin tins, filling ¾ full. Bake for 25 minutes until muffins begin to turn golden brown and cooked through. Immediately remove from tins and cool on rack. Enjoy with a cup of your fav beverage :-) Recipe adapted from
Recipe by Lavender Lady - Hood River Lavender Farm at