Go Back
Vegan Gluten Free Blueberry Lemon Muffins on wire rack

Vegan Gluten Free Lemon Blueberry Muffins with Hidden Veggies

Print Recipe Pin Recipe

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!