Healthy Lemon Blueberry Muffins
These Healthy Lemon Blueberry Muffins are perfectly sweetened and moist! They fill you up as they are packed with healthy fats and whole grains. The best snack or breakfast!
Ingredients
- 1 1/4 cup oat flour 150g
- 1 1/4 cup almond flour 120g
- 2 tbs ground flax seed (mixed with 5tbs water to make 2 flax eggs)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/3 cup maple syrup 80ml
- 1 tsp vanilla extract
- 1/2 cup plant-based milk
- 1 tbs neutral oil
- 1 tbs fresh lemon juice
- Zest from 1 organic lemon
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F/180°C
- Make the 2 flax eggs by mixing together the 2tbs of ground flax with 5tbs of water in a small bowl. Set aside for at least 5 minutes until it thickens and becomes an eggy consistency.
- In a large bowl, add the oat flour, almond flour, salt, and baking soda. Mix well.
- In another bowl, mix together the flax egg, maple syrup, vanilla extract, almond milk, neutral oil, lemon juice, and zest from 1 lemon.
- Pour the wet ingredients into the dry ingredients and mix well.
- Mix 1tbs of oat flour with the blueberries. This ensures that the blueberries don´t sink to the bottom of the muffins. Then add the blueberries to the batter and gently stir with a spoon to combine.
- Prepare your muffin pan by oiling or using muffin cups. Divide evenly into the muffin pan to make 12 muffins. Add a few blueberries on the top just for fun.
- Bake for 18-20 minutes until a toothpick comes out clean. Use a spoon to gently scoop out the muffins and place onto a cooling rack or plate. These stay good in the fridge for 3 days and freeze well for longer storage.