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Chamomile Muffins (Gluten-Free, Vegan)

A quick and easy muffin made with chamomile tea and glazed with a lemon glaze for a sweet treat.

Course Breakfast or Snack
Cuisine American
Keyword chamomile, gluten-free, muffin, vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 3/4 cup granulated sugar
  • 1 tea bag chamomile tea
  • 2 cups all-purpose gluten-free flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup brown sugar
  • 2 tbsp flax meal
  • 6 tbsp water
  • 1 cup almond milk
  • 1/2 cup sunflower oil
  • 1 tsp vanilla extract

Lemon Glaze

  • 2/3 cup powdered sugar
  • 1 tbsp agave nectar
  • 2 tsp lemon juice

Instructions

  1. Empty the chamomile tea from the teabag and place the chamomile and the granulated sugar in a food processor. Pulse for several minutes until the mixture is evenly powdery.

  2. Measure the flour, baking powder, and salt into a mixing bowl, and stir to combine. Add the granulated sugar-chamomile mixture and the brown sugar and stir carefully to make sure that no lumps remain.

  3. Make the flax eggs: Whisk the flax meal together with the water and set aside for five minutes. (The mixture should thicken and take on an egg-like consistency.)

  4. Meanwhile, combine the almond milk, sunflower oil, and vanilla extract. Add the flax eggs and stir to combine. Add the wet ingredients to the flour mixture and stir to combine. Scoop rounded tablespoonfuls of batter into muffin tins. Bake at 350 degrees for 20 minutes or until a toothpick inserted comes out clean. Set aside to cool.

  5. For the glaze: Whisk together the powdered sugar, lemon juice, and agave nectar. Drizzle over the muffins. Serve the muffins on a platter with fresh chamomile herbs.