Vegan and Gluten-free Blueberry Lemon Muffins
Servings: 10 muffins
Ingredients
- 1 tablespoon Bob's Red Mill Organic Flaxseed Meal + 3 tablespoons water
- 1/2 cup almond milk or preferred dairy-free milk
- 1 tablespoon lemon juice
- 1/2 cup unsweetened applesauce
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons tahini or cashew butter or melted coconut oil
- 2 tablespoons lemon zest about 2 lemons worth
- 2 cups oat flour*
- 1/2 cup almond flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries**
Instructions
- Preheat the oven to 350°F then lightly grease a muffin tin for 10 muffins.
- In a small bowl, whisk 1 tablespoon ground flax with 3 tablespoons water. Set aside to thicken.
- In a measuring cup, combine the almond milk and lemon juice then stir together. In the same cup (or transfer to a small bowl if measuring cup is too small), add the applesauce, maple syrup, vanilla, tahini and lemon zest. Whisk until smooth. There shouldn’t be any large chunks of tahini left.
- In a large bowl, whisk together oat flour, almond flour, baking powder, baking soda, and salt. Pour the flax mixture into the bowl, as well as the liquids in the measuring cup. Add 1/2 of the blueberries and fold together until combined.
- Fill each muffin tin 3/4 of the way full then garnish the tops with remaining blueberries. Bake in the oven for 20-25 minutes (mine took 25 minutes), or until light golden brown and cooked through. Allow to cool for at least 10 minutes. Serve and enjoy!
Notes
Leftovers can be stored in an airtight container for up to 3 days.
*Be sure to use certified gluten-free oat flour for allergies. You can also make your own oat flour by grinding rolled oats in a food processor or blender until a flour forms.
**You can substitute frozen blueberries for fresh. If you do so, add one tablespoon oat flour to the dry ingredients. You may also want to rinse the blueberries first to wash off the juices so that they don't turn your muffins blue.