- 2 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon vanilla
- 1/4 cup coconut oil, melted
- 1/4 cup coconut milk (or almond milk)
- 2 eggs
- 2 tablespoons dried lavender, muddled or finely chopped
- Juice and zest of 1 lemon
- 1 cup diced green apples
- In a bowl, whisk the almond flour, coconut flour, salt, baking soda and cinnamon until combined.
- Then, using a wooden spoon, mix in the vanilla, coconut oil, coconut milk and eggs until well combined. Then, stir in the dried lavender, lemon juice and zest and combine well. You can add more almond flour if the batter seems too thin, but it should be moist!
- Add in the diced apples and mix until incorporated throughout the batter.
- Scoop the batter into the a buttered muffin pan. You can also use muffin liners. Top each muffin with a few extra blueberries and a sprinkle of cinnamon,
- Bake at a 350 degree oven for about 22-25 minutes, rotating sheets halfway through baking and checking on the muffins around 20 minutes. Take out when the tops are golden.
- Let cool for a few minutes. Run your knife around the edge of each muffin to loosen them from the pan before taking them out. Take out and let cool completely on a wire rack.
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We get to experience the making of music and sound firsthand. Great for developing brains, musical instruments strengthen hand-eye coordination and the understanding of cause-and-effect. Taking turns copying rhythms and counting beats, we love to make music together.
~ Khalil Gibran

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