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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!