I’m always on the lookout for healthy treats for my girls and these lemon blueberry muffins make the perfect summer snack or breakfast! They pack lots of good fiber from the oats, unsaturated fats from the chia seeds and of course they are vegan, gluten-, refined sugar-free AND delicious!
Makes 12 Muffins
Ingredients: (preferably organic)
- 3 cups GF oats
- 1 tsp baking powder
- 1 tsp baking soda
- a pinch of pink Himalayan salt
- 2 bananas, mashed
- 2 “chia eggs” – 2 tbsp chia seeds mixed with 5 tbsp cold water
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- ¼ cup coconut milk
- ½ lemon, zested and juiced
- ¼ tsp vanilla seeds
- 1 cup frozen blueberries
Directions:
01. Pre-heat oven to 200 degrees celsius. Line a 12-cup muffin tin with silicone baking cups or paper baking cups.
02. Add oats to a high speed blender and process the oats until a fine oat flour forms. Add baking powder, baking soda & salt and mix again.
03. In a mixing bowl, add the mashed bananas, chia eggs, maple syrup, coconut oil, coconut milk, lemon juice and zest and vanilla. Stir well to combine.
04. Add in the oat flour mix until a smooth batter has formed and the gently fold in the blueberries.
05. Fill the baking cups with the muffin batter and bake for 10 minutes at 200 degrees celsius. Without opening the oven door, lower the oven temperature to 180 degrees celsius and bake another 15 minutes until golden. (this step helps the muffins rise quickly but not burn)
06. Remove from oven and enjoy with a bit of coconut butter while still warm.
