Chamomile Muffins {Paleo}

Chamomile Muffins {Paleo}

Megan Breakfast, Lunch Foods, Treats, Whole Food Recipes 14 Comments

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It’s spring, and that means flowers.

I love love love eating them. We’re on a farm now! We’re surrounded by edible flowers, and gradually I’m learning their names and which ones we can eat.

I love them all. I love the bitterness of flowers. They’re sweet to look at, and usually sweet to taste at first, then slightly bitter (like bitter greens) or spicy. I feel so alive and happy when I’m eating flowers. It’s really cool to put something so pretty (with petals!) in your mouth.

Chamomile is among the flowers that are edible. I’m not a huge fan of chamomile tea, because it’s so mild, and I tend to like really strong, bold flavors.

But I love eating chamomile flowers because they’re more intense in flavor, more exciting!

This recipe uses a lot of dried blossoms, which are super easy to buy in bulk and make an amazing muffin. The flavor is unique and wonderful. Don’t you love eating new things, the adventure of it?

Here’s your chance. Fill this gorgeous, bodacious, cakey, healthy muffin batter with the blossoms, garnish the tops, and serve these pretty spring wonders.

Chamomile Muffins {Paleo}

 

Chamomile Muffins
Yum
Print Recipe
Servings Prep Time
6 jumbo muffins, or 12 standard muffins 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 jumbo muffins, or 12 standard muffins 15 minutes
Cook Time
25 minutes
Chamomile Muffins
Yum
Print Recipe
Servings Prep Time
6 jumbo muffins, or 12 standard muffins 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 jumbo muffins, or 12 standard muffins 15 minutes
Cook Time
25 minutes
Ingredients
Servings: jumbo muffins, or 12 standard muffins
Instructions
  1. Preheat oven to 325 degrees Fahrenheit. Line muffins cup pan with squares of torn parchment paper, or muffin cup liners. Set aside.
  2. Combine in blender jar: eggs, water, chamomile, fat of choice, honey, and vanilla. Blend on medium speed for 30 seconds.
  3. In separate bowl sift together cassava flour, collagen, baking soda, and sea salt.
  4. Add dry ingredients to blender and puree for 5-8 seconds. Scrape down sides with a rubber spatula and puree again for an additional 5-8 seconds, until dry ingredients are fully incorporated.
  5. Fill lined muffin pan with batter. Garnish the top of the batter with 1/2-1 teaspoon whole chamomile flowers per muffin.
  6. Bake until toothpick inserted into the center of one comes out clean, about 25 minutes.
  7. Enjoy served with butter and honey, or cream cheese.
Recipe Notes

Here's the discounted collagen! (Use discount code BEAUTIFUL10 at checkout for 10% off your entire purchase.)

Here's a link for Otto's Cassava Flour.

Here's fair trade, organic, dried, bulk chamomile. 🙂

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Chamomile Muffins {Paleo}

  • Emily @ Recipes to Nourish

    Wow! What a special treat these are! Love all of those beautiful chamomile blossoms.

  • Raia Torn

    Those are gorgeous! I’ve never thought to use chamomile in baking. Genius. 🙂

  • thefoodhunter

    these are beautiful muffins!

  • linda spiker

    These are such lovely muffins and chamomile on top is so pretty!

  • Megan Stevens

    Thank you, Emily!! Me too. It’s so much fun working with whole dried flowers. They are so so lovely!

  • Megan Stevens

    Thank you, Raia! Kisses! 😉

  • Megan Stevens

    Thank you! They’re so much fun for breakfast or to pack in lunches!

  • Megan Stevens

    Thanks, Linda! The blossoms on top hold up so well and stay yellow when baked, pretty cool!

  • Well. YOU just know that I need to make these! SO beautiful!
    You may have answered my question on fb but just asking.. the chamomile flowers.. are they crunchy in texture?
    Thanks for sharing your gorgeous Spring creation!!

  • Anya | Prepare & Nourish

    These are so beautiful Megan. I love chamomile tea, even though it is a little on the milder side for me. I should make a batch of chamomile muffins to go with my chamomile tea. 😉

  • I’m so excited because I just saw my first chamomile plant growing in the yard! These are definitely on the to-do list once I’ve harvested enough of them…and I’m so excited to use cassava flour for muffins! (Plus I love sneaking collagen into just about anything I can!)

  • Laura Lawver

    I’m with Dr. Zeff – no eggs and no fruit/sugar together. These look amazing… I’m wondering if this recipe could be adapted to use chia eggs, instead of chicken eggs?

  • Megan Stevens

    Hi Laura, good for you! 3 eggs in a recipe is pushing it for making the chia substitution. If you did that, the muffins would turn out very differently. I purposely create lots of egg-free baked goods for folks like you (and my son!) :). So I suggest going up ^^^ to my search engine and typing in “egg-free.” You’ll get zero recipes with sugar, and you’ll get recipes for coffeecake (that can be made into muffins), cookies etc. And I’ll always have new egg-free baked goods on their way! You could always puree chamomile blossoms into the coffeecake recipe!

  • Laura Lawver

    Thanks Megan!!!