Vegan Gluten Free Blueberry Lemon Muffins on wire rack
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I am finally getting the hang of this no-egg thing in the house. Since we found out my youngest child is allergic to eggs, I have been on a mission to creating healthy veggie muffins for him to enjoy…well, if I’m being honest, for me as well. We are also cutting out a ton of gluten from our diet which is what makes these gluten free and vegan…oh and delicious of course.

When making these muffins, I originally was going to just do blueberry and grated carrots, but since one of my favorite combinations of all times is lemon and blueberry, I decided to mix the two together for one amazing muffin. I am so glad I added that flavor bomb last minute.

Veggie swap: Don’t have carrots, add grated zucchini.Just be sure to squeeze out excess liquid with a paper towel. You can add no maple syrup or a splash of it depending on your level of sweetness.

Enjoy!

Natalie

Vegan Gluten Free Blueberry Lemon Muffins on wire rack

Vegan Gluten Free Lemon Blueberry Muffins with Hidden Veggies

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Ingredients Method

Ingredients
  

  • 6 tbsp warm water
  • 2 tbsp ground flaxseed
  • 1 1/2 cups almond flour
  • 1 cup of out flour
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 2 baby carrots grated
  • 6 tbsp of melted coconut oil
  • 1 lemon zested
  • 1 tsp baking powder aluminum free
  • 1 cup frozen or fresh blueberries
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1 1/2 tsp vanilla extract

Method
 

  1. Preheat over to 350
  2. In a small bowl, add flaxseed with warm water and mix. Allow it to sit for about 10-15min until it thickens up.
  3. In a large bowl, mix all the wet ingredients, carrots, lemon zest. (Not the blueberries & Flaxseed mixture unless it’s been sitting for 10-15 min).
  4. Next add the remaining dry ingredients. Mix well.
  5. Add the flaxseed mix to the bowl and mix well. The consistency will be thick. That’s normal.
  6. Lastly, with a rubber spatula, add and gently fold in the blueberries.
  7. With an ice cream scooper, scoop the mixture evenly into your muffin pans lined with paper or silicone.
  8. Bake for about 25 min or until lightly brown on top.
  9. Devour!