Lemon Blueberry Muffins

The best recipe for Lemon Blueberry Muffins

Course Breakfast, Dessert, Kid food, Snack, Treats

Cuisine American, Gluten Free, Vegan

Prep Time 3

Baking Time 20

Total Time 23

Servings

Calories 131kcal

Cost $

mix these together:
1 and 3/4 cups gluten free all purpose flour I used Bob’s Red Mill but regular flour works too!
3 teaspoons baking powder
1 heaping tablespoon ground flax seeds
melt these together:
1/2 cup coconut oil
1/2 cup maple syrup
1/2 cup almond milk
Fold in:
1/4 teaspoon vanilla extract
2 tablespoons lemon juice + 1 teaspoon lemon zest
1 large ripe banana mashed
1 cup fresh blueberries
top with slivered almonds

Preheat oven to 375 degrees. Line a muffin tin with cups.
In a large bowl, mix together gluten free flour, salt, flax seeds and baking powder.
In a small sauce pan, melt coconut oil over low heat and remove from flame. In a small bowl add coconut oil with maple syrup and almond milk.
Add wet ingredients to dry ingredients and mix until combined.
Fold in vanilla, lemon juice, zest, mashed banana and blueberries.
Spoon into muffin cups, top with slivered almonds.
Bake for 20 minutes or until tops are golden brown and center of muffin is set.
Let cool and enjoy warm :)

The original recipe says this makes 12 muffins however, it actually made enough batter for 14 muffins :)