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Flourless Blueberry Muffins with Lavender Oil

A gluten-free blueberry muffin with a touch of lavender
Prep Time5 mins
Cook Time15 mins
Course: Snack
Cuisine: gluten-free
Keyword: Baking
Servings: 10 Muffins
Calories: 197kcal


  • 1 Cup (250 g) Cashew Butter
  • 2 Ripe Bananas
  • 3/4 Cup 75(g) Blueberries
  • 2 eggs To make this vegan egg substitute (mix 1 tbsp of flax to 3 tbsp of water)
  • 2 tbsp Honey subsitute with maple syrup if making this vegan
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1 drop dōTERRA Lavender Oil


  • Preheat oven to 400F (200C). Grease a muffin tin with some coconut oil.
  • Combine all ingredients (except blueberries) in a blender or food processor, and blend until smooth. Fold in the blueberries and mix well with a spoon.
  • Pour the better into the earlier prepared muffin tin and bake for 15 mins, until golden and set. Cool before serving.