Healthy Lemon Blueberry Muffins (vegan, gluten-free, oil-free, refined sugar free)
These healthy lemon blueberry muffins are wholesome, light, perfectly sweet, and so delicious. They are easy to make and full of flavor!
Print Recipe
Ingredients
- 1 tbsp ground flaxseed + 3 Tbsp water
- 1/2 cup unsweetened almond milk (or any non-dairy milk)
- 3 tbsp fresh lemon juice
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut sugar (brown sugar or organic cane sugar works too)
- 1/3 cup pure maple syrup
- 2 tsp vanilla extract
- 2 tbsp tahini (cashew butter or melted coconut oil works too)
- 2 heaping Tbsp lemon zest (about 2-3 lemons)
- 2 1/4 cups oat flour
- 1/2 cup almond flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup fresh or frozen blueberries (if using frozen, toss them in 1/2 Tbsp arrowroot starch or cornstarch)
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with paper liners or grease well.
- In a small bowl, make the flax egg by combining the ground flaxseed and water. Set aside for 5 minutes to thicken.
- In a medium bowl, add the milk and lemon juice (make sure you zest the lemons before juicing it). Stir and set aside.
- In a large bowl, add the oat flour, almond flour, baking powder, baking soda, and salt. Whisk until well combined.
- In the bowl with the almond milk/lemon mixture, add the applesauce, coconut sugar, maple syrup, vanilla, tahini, lemon zest, and flax egg. Whisk until well combined.
- Add the wet to the dry. Stir with a spatula until just combined. Fold in 3/4 of the blueberries. (If blueberries are frozen, toss them in some arrowroot or cornstarch before adding them into the batter.)
- Fill each muffin tin to the top (you want big muffins) and top with leftover blueberries. Bake in the oven for 23-28 minutes, or until a toothpick inserted in the middle comes out clean. Let it cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely! Enjoy!
- Store leftovers in an airtight container on the counter for up to 3 days. TBH, it tastes even better the next day as the flavors have more time to develop, but it’s still delicious day of!
Servings: 12