Updated: Nov 22
These muffins are gluten free and vegan! A perfect snack to take while on the go or for the kids to take to school.
Baking gluten free can be difficult but this muffin recipe is super easy and only takes 25 mins start to finish. I like to assign recipes like this to my nutrition clients to help keep their meal preps simple and easy. These muffins can be stored in Tupperware in the fridge for up to a week (if they last that long).
To make this recipe nut free you can sub out the almond milk for a rice milk or if dairy isn't an issue you can use regular cow milk. You can also use frozen blueberries rather than fresh for this recipe. Make sure to let the blueberries thaw out and drain any extra water before adding the blueberries to the dough.
Blueberry Lemon Muffins
*Recipe makes 12 muffins
1 1/2 cups gluten free flour
1/2 cup oats
2 tsp baking powder
1/2 tsp baking soda
1/2 cup coconut sugar
1/2 tsp sea salt
Zest of 1 lemon
1/2 cup extra virgin olive oil
3/4 cup almond milk (or rice milk for nut free)
1 tsp apple cider vinegar
Juice of half a lemon
1 tsp. vanilla
1 cup blueberries (fresh or frozen)
Preheat the oven to 350F and line a muffin tray.
Add the flour, baking powder and baking soda into a large bowl and stir.
Mix in the coconut sugar, sea salt and lemon zest.
In another smaller bowl whisk together the wet ingredients: olive oil, almond milk, vanilla, vinegar and lemon juice.
Add the wet mixture to the dry bowl and mix thoroughly. If the mixture is too thick for cake batter, add a splash more milk!
Stir in the blueberries.
Spoon the batter into each muffin case until they’re all equally filled and bake for 20 minutes or until golden brown.
Desire Fitness is a fully certified personal trainer and nutrition coach located in Edmonton, Alberta that specializes in making custom diet plans for people with food intolerances or allergies. Message for more information on how to have a program made for you.