Looking for a healthy, slightly sweet dessert or light breakfast? Try this simple recipe for Blueberry Lemon Muffins!
GLUTEN FREE | VEGAN | LOW SUGAR
For the muffin batter:
- 1 cup oats, milled into a flour
- 2/3 cup buckwheat flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp each cinnamon, ground cardamom and turmeric
- 1/4 cup coconut or date sugar
- Generous dash sea salt
- 3 tbsp chia seed + 9 tbsp water (or 1 egg)
- 2 ripe bananas
- 2/3 cup unsweetened milk (like almond, rice, etc.)
- 1/3 cup olive oil or other vegetable oil, or butter
- 1/4 cup lemon juice
- 1 tsp vanilla
- 1 cup fresh or frozen blueberries
For the topping:
- 1/3 cup oats
- 1 tbsp olive oil or other vegetable oil
- 1 tbsp lemon juice
- 1 tbsp pure maple syrup
- 1/8 tsp cinnamon
- Dash sea salt
Preheat the oven to 350°F and lightly grease a muffin tin with a bit of olive oil, coconut oil or butter. In a large bowl, combine the ground chia seed and water and let rest. In a second large bowl, combine all of the dry ingredients for the muffin batter (oats through sea salt). Mix until well combined.
In the first bowl, add the ripe bananas and mash them with the chia seed mixture. Add the remaining wet ingredients for the batter and mix well, excluding the blueberries. Pour the wet ingredients into the dry ingredients bowl, and stir just until well combined. Then gently stir in the blueberries. Divide the batter evenly between the 12 muffin compartments.
In the bowl used for the wet ingredients (yay for less dishes!), mix together all of the ingredients for the muffin topping. Spoon a small amount onto each muffin. Bake for 20-25 minutes, or until desired brownness on top is achieved. Remove from the oven and allow to cool for 5 minutes. Store in the fridge in an air-tight container for up to a week. Enjoy!