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 Lemon Blueberry Muffins with Hidden Veggies
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
Instructions
- Preheat over to 350
- In a small bowl, add flaxseed with warm water and mix. Allow it to sit for about 10-15min until it thickens up.
- 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).
- Next add the remaining dry ingredients. Mix well.
- Add the flaxseed mix to the bowl and mix well. The consistency will be thick. That’s normal.
- Lastly, with a rubber spatula, add and gently fold in the blueberries.
- With an ice cream scooper, scoop the mixture evenly into your muffin pans lined with paper or silicone.
- Bake for about 25 min or until lightly brown on top.
- Devour!