Do you know the last time I made muffins?
Either do I!! It’s been that long.
Lately, I’ve been craving something sweet. Since I want to keep my treats on the healthier side, I decided to make blueberry lemon muffins! Yum!
One of the wonderful things about making muffins is that they can be whipped up rather quickly and don’t require a lot of skill. Perfect for this (non) baker!
Weight Loss Friendly
Perfect For Breakfast
They make a great grab and go breakfast, a nutritious afternoon snack for yourself or kids, or a delicious snack to keep in your purse when out shopping or doing errands and you get STARVING!! This will be a healthy hearty snack to pop out instead of buying an ice cream or candy bar. High in fiber, nutrients, and antioxidants. I could call it a power muffin!!
Fresh Lemon Juice and Lemon Zest
I used fresh organic lemons for the lemon juice and zest, organic maple syrup, and wild frozen blueberries (which I always have in the freezer) in this simple recipe – Undeniably a delicious combination. The tartness of freshly squeezed lemon juice and zest blends beautifully with the sweet maple syrup and plump juicy berries.
Initially I made these muffins (below) using GF oatmeal flour (just grind up Gf oatmeal into flour). They were good, but a little bit dense and sticky.
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| These were the first batch with oatmeal flour |
I tried a second batch using GF all purpose flour and found it to be less sticky.
Want to Stick To Oatmeal for the Health Benefits?
If you prefer to use GF oatmeal flour (like I did the first time), the final product will be a cross between a muffin and pudding cake. My husband actually prefers them that way and of course you may get the cholesterol lowering benefit of oats.
Use all purpose GF flour ( or regular flour is don’t need to eat gluten free) for a less sticky muffin.
Not a blueberry fan?
Back to this recipe:
Ingredients for blueberry lemon muffins:
1 and 1/2 cups of (GF) all purpose flour or (GF) oatmeal flour
2 tablespoons of ground flax seed
2 teaspoons of baking powder (find aluminum free)
Pinch of salt
2 ripe spotted bananas, mashed
Juice of 2 organic large lemons (about 1/2 cup)
1 teaspoon (or more) zest from an organic lemon
1 teaspoon of vinegar
1/2 cup of nut milk of choice ( I used unsweetened vanilla)
Directions:
Preheat oven to 350 degrees.
Mix the first four dry ingredients in a large mixing bowl.
Add the wet ingredients and mix with a fork until it becomes a batter.
Do not over mix…Spoon into muffin cups or tins (makes about 6) and bake for 20-25 minutes (checking after 20 so they don’t burn).
MY NOTES:
1. I forgot to show the nut milk in my ingredient photo
2. Keep these muffins refrigerated or frozen
3. Want to add chopped walnuts? YES! Go for it.
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