I think when it comes to anything lavender, you either love it or hate it. I am obsessed with it. Lavender everything please. The colour. The smell. It runs in my diffuser constantly. So one time at an event, I ate something with lavender in it. And I was hooked on now baking with it.
Since we’ve had the usual long, cold grey winter here in Canada, now that the temps are starting to rise, and the sun is starting to shine again, I feel like I should bring out all of my summer things! And heck, why not get eating it again.
Lavender is one of those things where a little goes a long way. You don’t want to pile a whole big mountain in your food to have it end up tasting like a bar of French milled soap. Having a subtle hint of this flower adds a lovely, floral, bougie, maybe even slightly peppery flavouring. Especially to sweets – which sounds weird but it actually works.
I found lavender flowers in the tea section of my favourite local organic supermarket. You can also obviously use fresh from your garden if you have. And yes, this makes a lovely lavender tea as well, perfect for pre-sleeping:
Back to these muffins, a friend of mine who is notoriously cranky about food, came over after I had made a batch of these. 3 were gobbled up in one sitting which to me confirms that they are deeeeeeelish.
Also, if you have bananas on hand but they aren’t soggy ripe like they should be for baking, try Jill’s hack here by ripening them in the oven. Works like a charm!
Banana Lavender Muffins
Line or grease a muffin tin. Either a large 6-spot muffin tin, or a smaller 12-spot muffin tin.
In a small bowl, lightly mix together half of a tablespoon of lavender buds and a teaspoon of sugar. Set aside.
In a food processor or large bowl, combine all of the dry ingredients.
In a separate bowl mash the over ripe bananas.
Combine all of the other wet ingredients.
Pulse or fold in the wet ingredients with the dry ingredients. Mix well until all ingredients are combined.
Divide equally amongst cups. Bake for 20 minutes.
When the muffins come out of the oven, sprinkle with the lavender/sugar mixture. Set on a wire rack to cool
Enjoy these and the taste of warmer weather!
I’m on a chocolate kick this month. In February, it seems appropriate somehow. Valentines Day and doubling down on the last of the hibernation-induced calorie hoarding. And even if you’ve still spent the winter in the gym, sometimes you just have to treat yo’self, yo. My go-to is my Double Chocolate Peanut Butter Protein Shake – post gym. But feel free to indulge post-whatever you’ve done today.
It’s not as terrible for you as it sounds.
In fact there is some good stuff in here.
Like whole flax seeds (ground by you…only buy them whole), for a boost of Omega-3; plain greek yogurt as a protein and probiotic source; cacao for antioxidants and serotonin support; banana for sweetness; and organic natural peanut butter for a fat boost and extra fiber (yep, PB is a fiber source). Go natural with the PB though, skip the Skippy. And a hit of chocolate protein powder for extra chocolate and protein.
Double Chocolate Peanut Butter Protein Shake
Add all of the ingredients into a large or single-serve blender + grind until blended.
Because of the cacao powder, you may have to scrape the sides once or twice for even blending.
Pour into a glass and enjoy.