I don’t know why, but springtime always makes me want some combination of lemon and blueberry. These wholesome muffins are so delicious, I’m excited to finally share with you a muffin that you will not believe is oil-free and naturally sweetened. It’s so moist and tastes even better the next day as the flavors have time to meld together. This oat and almond flour muffin makes you feel good after eating it. The applesauce gives it a natural sweetness as well as added moisture. Healthy, delicious, light, and perfectly sweet with a hint of citrus, you need to make these now! They are great for breakfast, a snack, or dessert! Blueberry Lemon Muffins (vegan, gf, oil-free)
Makes about 12 muffins
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
1/2 cup pure maple syrup
2 tsp vanilla extract
2 Tbsp tahini (or cashew butter or melted coconut oil)
2 heaping Tbsp lemon zest (about 2-3 lemons)
2 cups + 1 Tbsp oat flour
1/2 cup almond flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen blueberries (if using frozen, add 1 Tbsp of oat flour to dry ingredients)
Preheat the oven to 350°F then lightly grease or line a muffin tin.
In a small bowl, whisk 1 tablespoon ground flax with 3 tablespoons water. Set aside to thicken.
In a liquid 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. Add the flax egg and whisk again.
In a large bowl, whisk together oat flour, almond flour, baking soda, and salt. Pour the liquids in the measuring cup to the dry mixture. Carefully mix until just combined, do NOT over mix. Add 1/2 of the blueberries and gently 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 5-10 minutes in the pan then transfer to a wire rack to cool completely.
Serve and enjoy!
Store in an airtight container or ziploc bag for 2 days or in the fridge for 5 days.