Today’s healthy vegan lemon blueberry muffin recipe is a super healthy take on a classic. In my opinion vegan lemon blueberry muffins are one of best flavors! I honestly can’t get enough of lemon or blueberries, so when you combine the two of them together it’s pure magic! If you are a fellow lemon blueberry lover like myself, I have plenty of other lemon and blueberry recipes on my blog! Here are some of my favorites:
- Lemon Poppy Seed Baked Oats
- Berry Waffles
- Vegan Lemon Poppy Seed Muffins
- Blueberry Protein Pancakes
- Lemon Avocado Kale Salad
Why make these healthy vegan Lemon Blueberry Muffins:
If you’re already a lemon blueberry type of person, then you definitely need to make these healthy vegan lemon blueberry muffins. These Plant based lemon blueberry muffins are special because they do not contain any refined sugars, or oil. I made these muffins naturally sweetened using only whole foods plant based ingredients. I avoid these ingredients for two main reasons: they are bad for my health, and there are alternative methods that work just as well!
How to make plant based sweets:
For this healthy vegan lemon blueberry recipe I used applesauce to replace the oil, and date syrup to replace the sugar. I can guarantee that you will not even be able to tell this vegan breakfast recipe is healthy! If you’re interested in healthy baking, definitely check out my other plant based dessert recipes for more simple, healthy, and delicious sweets! As for the method of actually making these healthy lemon blueberry muffins, it was super simple: just combine everything and bake!
Tips for healthy breakfast meal prep:
I used to work as a barista in college. For my shifts I would have to get up at 3:30am! Looking back I was honestly kind of insane for this, but it was definitely worth it. I am sharing this with you, because I used to meal prep my breakfasts back in the day and bring them to work with me. I made all kinds of recipes, but muffins had to be one of my favorite healthy breakfast meal options.
Over the years of meal prepping my breakfasts, there’s a couple tips and tricks I picked up. First, and foremost, make something that you actually enjoy! I say this, because you will never be fully satisfied eating something if you’re not enjoying it. These healthy vegan lemon blueberry muffins are the perfect healthy breakfast that tastes like dessert! Second, make sure that whatever you make is full of fiber. Fiber helps keep you full for longer, so I always try to have a high fiber breakfast. Last, but not least, make sure that it keeps in the fridge! Some foods get icky really quickly in the fridge, but that is why I love these plant based lemon blueberry muffins, because they keep super well in the fridge!
Does gluten-free mean healthy?
I think it’s time we all say goodbye to the idea that gluten-free means healthy, because it absolutely doesn’t. There are plenty of gluten-free recipes out there that claim to be healthy. However it turns out that they’re not, because they just use plain gluten-free flour which has even less nutrients than white flour.
How to make healthy gluten-free flour mixes:
That’s why it’s important to me that when I make a gluten-free recipe like these healthy vegan lemon blueberry muffins, I use flours that are nutrient dense. My go-to’s are always oat and almond flour, because they work well and they’re high in fiber and essential vitamins and minerals.
Ingredients for these healthy lemon blueberry muffins:
- Almond flour
- Oat flour
- Baking soda
- Applesauce
- Blueberries
- Lemons + lemon zest
- Flaxseed
- Plant based milk
- Vanilla extract
- Date Syrup
Plant Based Lemon Blueberry Muffins
Ingredients
- 1 1/2 cup almond flour
- 2 1/2 cup oat flour
- 2 tsp baking soda
- 1/2 cup applesauce
- 1 flax egg
- 1 tbsp Date syrup
- 2 lemons
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup Plant based milk of choice
- 3/4 cup fresh blueberries
Instructions
- Begin by preheating your oven to 375.
- Make your oat flour and flax egg if you have not already done so. Combine dry ingredients together in a bowl and mix. Add wet ingredients and stir until combined.
- Line your muffin tin and pour the batter into 6 large muffins. Bake for 25 minutes, or until you can poke it with a knife and it comes out clean. Allow to cool for 10 minutes before eating, serve and enjoy!
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