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Lavender Honey Cupcakes

Last summer I was introduced to a life-changing flavor combo; lavender-honey. I fell in LOVE. I honestly didn't think I was going to like it at first but was pleasantly surprised with how refreshing it was. I first had this flavor as ice cream, which was unreal. After the ice cream, I started looking for this flavor everywhere, and I found it again on Cape Cod. This time I had a lavender honey donut and a lavender honey oat bowl. Both of these just made me fall in love with the flavor even more.

As we are approaching this summer, I wanted to try and make my own lavender honey creation. Below are my lavender honey cupcakes. I know the flavor combination is different, but if you like lemon poppy seed, I think you will like these. The best part about this recipe is that I added collagen peptides for some added benefits, and you can't even taste it. If you're interested in the benefits of collagen that I've experienced, check out my post called "My Experience with Collagen".


Lavender Honey Cupcakes



  • 1/3 cup apple sauce

  • 1/3 cup local honey

  • 1 egg

  • 1 egg white

  • 2 cups almond flour

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 2-4 scoops of Further Food Collagen Peptides

  • 1 cup greek yogurt

  • 1 tbs culinary lavender

  • 1 tbs shredded coconut


  • 1/4 cup greek yogurt

  • 1 tsp local honey

  • 1/2 cup shredded coconut


  1. Set your oven to 350 degrees Fahrenheit.

  2. Add your apple sauce and honey to a mixer and whisk until well combined.

  3. Add in your egg and whisk until combined, then add your egg white and whisk again.

  4. In a separate bowl mix together your flour, baking powder, baking soda, and collagen. Then put your greek yogurt in another bowl.

  5. Add the flour and greek yogurt to your honey and apple sauce mixture, alternating between the two. Make sure you finish with the flour.

  6. Once well combined, stir in lavender and honey with a spoon.

  7. Line your muffin pan with muffin tins and fill each one about 3/4 of the way full (a little less than 1/4 cup of batter). Bake for about 30 minutes.

  8. While thats cooking, make your frosting. Mix 1/4 cup of greek yogurt with 1 tsp of honey and put on a plate. On a second plate put 1/4 cup of shredded coconut.

  9. Allow the muffins to completely cool before frosting. Then dip top side in yogurt mixture then in the shredded coconut. Store in the refrigerator and eat within 3 days!

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