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!
Enjoy these and the taste of warmer weather!