Lemon & Camomile Syrup Muffins

Lemon & Camomile Syrup Muffins

Looking for a unique way to use the Onno Behrends Camomile Tea found in your September GoodnessMe Box?
Well we have the recipe for you! Our resident Wholefood Cook Kara Conroy, @satoriforthesoul has been busy in the GMB kitchen whipping up these zesty Lemon & Camomile Syrup Muffins, they were so good we had to fight over who got the last one.


Makes 6 muffins


  • 2 cups almond meal
  • ½ cup buckwheat flour
  • ½ teaspoon baking soda
  • Pinch Himalayan pink salt
  • ¼ cup coconut oil, melted
  • ½ cup rice malt syrup or honey
  • Juice & zest 1 lemon
  • 1 teaspoon vanilla powder or extract
  • 3 eggs
  • ¼ cup almond milk
  • Coconut flakes to top


  • 2 Onno Behrends Camomile Tea Bags
  • 1 cup boiling water
  • ¼ cup rice malt syrup or honey
  • Zest 1 lemon


  1. Preheat oven to 160°C fan forced. Line a 6-hole muffin tray with patty cases or squares of baking paper.
  2. To make the syrup, brew the tea bags in 1 cup boiling water for 5-10 minutes. Pour the tea into a small saucepan along with the rice malt syrup and lemon zest and simmer on a medium-low heat for about 20 minutes, stirring occasionally until it reduces and forms a nice syrup.
  3. In a large bowl, combine the almond meal, buckwheat flour, baking soda and salt.
  4. In a separate bowl, whisk together remaining wet ingredients until well combined.
  5. Pour the wet mixture into bowl of dry ingredients and mix well with a wooden spoon until a nice batter forms.
  6. Divide the mixture evenly among the muffin holes and sprinkle with some coconut flakes. Place in the oven and bake for 20 minutes or until golden and a skewer inserted comes out clean.
  7. Allow to cool in the tray for a few minutes, then pour the syrup evenly over the muffins and allow to soak through.

For more on Onno Behrends visit www.onnobehrendsoz.com.au

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