Moonmilk & Strawberry Muffins
A cozy, magical breakfast or snack featuring warm, strawberry muffins paired with soothing moonmilk, infused with chamomile, lavender, and honey for a nourishing, whimsical start to the day.
Servings: 6
Equipment
- 1 muffin tin
- 2 mixing bowls for wet and dry ingredients
- Whisk
- measuring cups and spoons
- blender or food processor to blend the oats and make oat flour
- 1 spatula or wooden spoon for mixing
- 1 small saucepan or pot for warming and steeping the moonmilk
- 1 fine mesh strainer
- 1 toothpick or skewer to check muffin doneness
- teacup or mug
Ingredients
Moonmilk
- 1 cup oat or almond milk
- 1 tsp dried chamomile
- 1 tsp raw honey
- small pinch culinary grade dried lavender
- light dusting ground cinnamon
- small pinch celtic sea salt
Strawberry Muffins
- 1 cup oat flour ie. blended oats
- ½ cup almond flour
- 2 tbsp flaxseed meal
- 2 tbsp hemp seeds
- 2 tsp baking powder
- ½ tsp ground cinnamon
- 1 pinch celtic sea salt
- 1 large egg
- ½ cup greek yogurt
- 2 tbsp raw honey
- 5 large strawberries chopped
Instructions
- Preheat your oven to 350F and grease a muffin tin.
- In one bowl, whisk together dry ingredients. In another bowl, whisk wet ingredients until smooth. Combine both until a thick, hearty batter forms.
- Spoon the batter into the muffin tins until they are about ¾ filled.
- Bake muffins for around 18-20 minutes or until golden and toothpick comes out clean.
- Let muffins cool completely before topping with butter and honey.
- While the muffins bake and cool, warm one cup of oat or almond milk in a small pot or saucepan over low heat.
- Stir in dried chamomile, lavender, raw honey, cinnamon and a tiny pinch of salt. Let steep for 5-10 minutes then strain into your favorite mug. This serves one.
- Plate your warm muffins and pour yourself a cup of moonmilk and enjoy!