Blueberry-Lemon Muffins | Gluten-Free & Vegan
Makes 1 dozen
Tender, lemony, and altogether scrumptious...don't let the fact that these Blueberry-Lemon Muffins are gluten-free & vegan throw you off because they're full of flavor and texture!
Good old-fashioned oats are the base for these muffins and using a food processor to grind makes them budget-friendly and creates a delightfully toothsome texture you won’t get from finely milled flour.
Frozen blueberries work beautifully here so you can make these muffins all year long! Look for plump frozen berries, not wild, which are much smaller.
Love chocolate? Substitute chocolate chips for the blueberries, omit the lemon zest and juice, and use dairy-free milk instead of orange juice for a delicious variation.
These blueberry-lemon muffins are easy to assemble and make the perfect snack for breakfast or lunch on the go.
Ingredients
2 ¼ cups old-fashioned oats
½ cup almond flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup orange juice
½ cup unsweetened applesauce
½ cup maple syrup (or liquid sweetener of your choice)
Zest and juice from one lemon
2 tablespoons almond butter or tahini
1 ½ cups frozen blueberries
Directions
Preheat oven to 350ºF.
Put the oats in the food processor and run until ground into a coarse flour with some pieces still visible.
Empty the oats into a mixing bowl. Whisk in the almond flour, baking powder, baking soda, and salt.
In a separate bowl, stir together the orange juice, applesauce, syrup, lemon zest and juice, and almond butter.
Pour the wet ingredients into the dry and mix until combined. Let the batter sit while you line the muffin tin with paper liners.
Gently fold the blueberries into the batter.
Use a ½ cup measuring cup or portion scoop to evenly divide the batter into the muffin tin, filling them up to the top.
Bake for about 25 minutes or until the tops spring back when touched. Remove from the oven and let cool slightly before serving. Store in a covered container in the refrigerator or freeze.
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