- 1 and 3/4 cups Flour
- 1 cup Maple Crystals
- 1 tsp Baking Soda
- 1/2 tsp salt
- 1 cup Non-Dairy Milk
- 2 vanilla beans (scraped)
- 1/3 cup Sunflower or Coconut Oil
- 1 Tbsp White Vinegar
- 2-4 TBSP lavender flowers (crushed)
Combine dry ingredients in medium sized bowl
Combine wet ingredients separately and whisk until smooth
Add the wet ingredients to the dry mixture and stir
Fill cupcake tin 2/3 full in each mold and bake at 350* for 15-18 minutes or until light golden colored and a knife comes out clean.
Frost or enjoy on their own!