Happy Friday, Everyone!
I am so ready for this weekend. We have some dinner plans with friends tonight; I’m going to finally tackle my closet tornado, fit in some tennis, hike with the dogs, and work on a few more projects. Before I shut down the computer for the weekend, I wanted to share a muffin recipe that I made a few weeks ago!
When I think of spring, I think of lemon, berries, and fresh flavors! One of my favorite combos is lemon and blueberry. My mom used to make us lemon blueberry pancakes, and they were my favorite! I wanted to create a delicious breakfast muffin that I could eat throughout the week. I always have something small when I first wake up to go with my coffee before I head out to walk the dogs. I’m one of those people that wakes up extremely hungry! I don’t know how people can go all morning without eating. I usually have a slice of toast, muffin, or another carb source, and then I’m good to go.
These muffins are vegan, gluten-free, made without added sugars, and so delicious!
If you don’t like lemon or blueberry, you can substitute those ingredients for something else!
The reason I made this vegan was that I hadn’t gone grocery shopping yet and I was completely out of eggs. You can make these with eggs if you want!
This recipe has fresh lemon juice, lemon zest, blueberries, oats, gluten-free flour, cashew milk, chia seeds, swerve sweetener (you can replace with your choice of sweetener), swerve powdered sugar (you can use regular powdered sugar), baking soda, baking powder, sea salt, vanilla, coconut oil, and an egg replacement.
*Blueberries are a great addition to muffins! They are rich in antioxidants, high in fiber, vitamin K, manganese, and vitamin C.
*Lemons are also great for your health. I try to have one lemon a day by adding the wedges to my smoothies or the juice in my tea. Lemons are rich in vitamin C, B6, E, A, and a ton of beneficial minerals.
*Adding chia seeds to your daily diet is also a great idea. Not a day goes by where I don’t include chia seeds into my smoothies, oats, or salads. I’ll even add them to my coffee some mornings. They are an excellent source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium. Those small little things pack a ton of health benefits! And they are completely tasteless.
*Instead of using vegetable oil or butter in my recipes, I usually go for a healthier fat like coconut oil. Coconut oil is good for the inside and outside of your body. The liver converts coconut oil as a fuel for energy instead of the body storing it as a fat.
*I love reaching for anything with oats early in the morning. Oats are a great source of phosphorus, magnesium, manganese, copper, iron, zinc, folate, vitamin b, and vitamin b5. They contain healthy fiber that will keep you full, energized, and healthy on the inside. They can also help lower cholestrol!
You can use any milk substitute you’d like. I usually cook with cashew milk, coconut milk, or almond milk. I also buy the unsweetened cartoons.
Egg substitutes are becoming a staple in my baking lately.
I love playing around and experimenting with new ingredients, and I never had to worry about running out of eggs.
For this recipe, I used Neategg. I buy it at Earth Fare, but you can also find it at other grocery stores, and online at Amazon. Mix all the dry ingredients together, and then add in the wet ingredients.
Fold in the blueberries! This a great way to use up your blueberries before they go bad in the fridge.
If you want, you can also add in some white chocolate chips.
Preheat the oven to 350 degrees, grease some muffin pans (I used the avocado oil spray), and place them in the oven for about 17 minutes. Use the toothpick method to determine whether they’re done!
When the blueberries are so full that they pop in your mouth, you know they’re fresh!
And what would muffins be without a tasty glaze on top?
The glaze is totally optional!
These muffins are perfect for a grab and go breakfast, afternoon snack with tea, or packed with your lunch! I’d also take them on the plane as travel snacks.
Mix the swerve confectioners sugar, cashew milk, and lemon juice together! Drizzle on top with some lemon zest.
This recipe makes 18 muffins!
Nutrition Per Muffin
75 Calories, 4g Fat, 15g Carbs, 3g Protein, 2g Sugar, 4g Fiber
Lemon Chia Blueberry Oat Muffins
- 1 Cup Gluten Free Baking Flour
- 1 1/2 Cup Oats
- 2 Tsps Baking Soda
- 1 Tbsp Baking Powder
- 1/2 Tsp Sea Salt
- 1/2 Cup Swerve (or your choice sweetener)
- 1/4 Cup Chia Seeds
- 1 1/2 Cup Cashew Milk
- 2 Tbsps Egg Replacement or two eggs
- 1 Small Lemon Squeezed & Zested
- 1 Tsp Vanilla
- 1/2 Cup Swerve Confectioner Sugar (or powdered sugar)
- 1 1/2 Cup Blueberries
- 3 Tbsps Coconut Oil (melted)
- Preheat oven to 350 degrees
- In a large bowl, mix together the oats, gluten-free flour, baking soda, baking powder, swerve, chia seeds, and sea salt.
- In a separate bowl, prepare the egg substitute, and then mix it with the cashew milk, lemon juice, vanilla, and melted coconut oil.
- Add the wet and dry ingredients together.
- Fold in the blueberries.
- Grease a muffin pan, and evenly distribute the batter into the pan. Bake 17-19 minutes.
- While the muffins are cooling; mix together the swerve confectioner powder, 1 tbsp lemon juice, and 3 tablespoons of cashew milk to make the glaze.
- Drizzle the glaze over the muffins and sprinkle lemon zest on top.
- I stored mine in the fridge!
Questions for you!
- Are you hungry when you wake up?
- Does lemon remind you of warmer weather?
- What is one thing on your weekend agenda?
I hope you all have a great weekend! I’m off to go walk the dogs because they are giving me the sad eyes right now!