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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


Preheat oven to 160°C fan forced. Line a 6-hole muffin tray with patty cases or squares of baking paper.
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.
In a large bowl, combine the almond meal, buckwheat flour, baking soda and salt.
In a separate bowl, whisk together remaining wet ingredients until well combined.
Pour the wet mixture into bowl of dry ingredients and mix well with a wooden spoon until a nice batter forms.
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.
Allow to cool in the tray for a few minutes, then pour the syrup evenly over the muffins and allow to soak through.

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