Description
Vegan lemon-ginger blueberry muffins with homemade oat flour, chia, and flax seeds for a nutritious, moist, and tangy twist on traditional muffins. Perfect for breakfast or snacks.
Ingredients
2 1/2 cups homemade oat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup freshly squeezed lemon juice
1/2 teaspoon lemon zest
1/2 cup almond milk
2 ripe bananas
1 teaspoon chia seeds
1/2–1 teaspoon flax seeds
1/2 cup maple syrup
1 cup blueberries
1/2 cup slivered almonds
2 tablespoons crystallized ginger, diced
1 tablespoon melted coconut oil
Instructions
Preheat oven to 350°F. Line 12-cup muffin tin with paper linings and spray with oil.
Add 2 cups rolled oats to a food processor. Process until fine flour forms. Add more oats until total reaches 2 1/2 cups. Store leftovers.
Hydrate chia seeds by mixing with 4 tablespoons water and let sit for 5 minutes.
Whisk oat flour, baking powder, and salt in a bowl.
In a separate bowl, mash bananas, then mix in lemon juice, zest, almond milk, hydrated chia seeds, flax seeds, maple syrup, and coconut oil.
Combine wet and dry ingredients until just mixed. Fold in blueberries, ginger, and half the slivered almonds.
Divide batter into muffin cups. Top with remaining almonds. Bake for 20 minutes or until golden. Cool before serving.
Notes
Chia seeds must hydrate 5 minutes before use.
Blueberries must be thoroughly dried to prevent sogginess.
Slivered almonds can be swapped with pumpkin seeds.
Muffins freeze well in airtight containers for up to 2 months.
- Prep Time: 25
- Cook Time: 20
- Category: Trend Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 9g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg