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You’ll love both the texture and the flavor of Chamomile Muffins! Paleo and Gluten-free, these muffins are so special that they’ll be on repeat!
Chamomile flowers and muffins
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.
How to make Chamomile Muffins
This recipe is a blender batter — so, super easy to mix together:
- Preheat oven.
- Combine wet ingredients + the dried chamomile blossoms in the blender.
- Mix dry ingredients in a small bowl.
- Add dry ingredients to the blender, and purée briefly.
- Pour into prepared muffin pan, and top with dried chamomile blossoms. (They stay pretty in the oven!)
- Bake … then enjoy.
Such an easy recipe!
Ingredients in Chamomile Muffins
You might be wondering which flour is used in this recipe. It’s cassava flour, one of my favorites for creating a great, classic, tender muffin.
The other ingredients are:
- coconut oil
- dried chamomile
- baking soda and sea salt
- muffin pan
- 1 cup cassava flour Otto's (see link below)
- ½ cup coconut oil , melted and cooled slightly
- ½ cup water filtered, warm
- ½ cup chamomile dried, bulk (plus a bit more for garnish)
- ⅓ cup honey
- ¼ cup collagen see link below for discount in Recipe Notes
- 3 eggs room temperature, preferred
- 1 Tablespoon vanilla extract
- ½ teaspoon baking soda sifted
- ¼ teaspoon sea salt
- Preheat oven to 325 degrees Fahrenheit. Line muffins cup pan with squares of torn parchment paper, or muffin cup liners. Set aside.
- Combine in blender jar: eggs, water, chamomile, oil, honey, and vanilla. Blend on medium speed for 30 seconds.
- In separate bowl sift together cassava flour, collagen, baking soda and sea salt.
- 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.
- Fill lined muffin pan with batter. Garnish the top of the batter with ½ to 1 teaspoon whole chamomile flowers per muffin.
- Bake until toothpick inserted into the center of one comes out clean, about 25 minutes.
- Enjoy served with butter and honey or chevre or plain.
Looking for more great Paleo Gluten-free muffins? Try these favorites:
- Cranberry Muffins (also egg-free)
- Blueberry-Banana Muffins
- Morning Glory Muffins (also Keto)
- Overnight Healthy Chocolate Muffins
- Apple-Cinnamon Muffins (egg-free)
Most of these recipes are also nut-free.