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Lemon Chia Blueberry Oat Muffins

Taralynn McNitt
Gluten Free/Dairy Free/Vegan/No Added Sugar

5 from 8 votes
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Course Breakfast, Dessert, Snack
Servings 18

Ingredients
  

  • 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)

Instructions
 

  • 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!