Plant Based Lemon Blueberry Muffins

These gluten-free healthy lemon blueberry muffins are the perfect simple healthy breakfast or dessert recipe for spring. These flavorful vegan lemon blueberry muffins contain powerful antioxidants, and are free of any added sugar and processed oils. This lemon blueberry muffin is: Vegan, Gluten-free, Oil-free, Refined sugar-free, and Whole Foods Plant Based!

5 from 7 votes

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Prep Time 10

Cook Time 30

Course Breakfast, Dessert

Servings muffins

Ingredients

1 ½ cup almond flour
2 ½ cup oat flour
2 teaspoon baking soda
½ cup applesauce
1 flax egg
1 tablespoon Date syrup
2 lemons
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup Plant based milk of choice
¾ 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!

Keyword dessert for breakfast, Easy, lemon blueberry muffins, muffins, simple, super healthy vegan dessert

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