Vegan Blueberry Lemon Breakfast Muffins

I don't know about you guys, but I am a huge fan of having muffins for breakfast. Life can get hectic when you are a busy mom (believe me, I know!) and sometimes we just don't have time to make healthy meals on the spot. If you prepare these in advance, they are the perfect on the go breakfast + super filling. They are gluten-free, soy-free, oil-free and vegan. What's not to love right?

These muffins require only one bowl, your measuring cups/spoons, a whisk, and your blender. It makes for easy clean up and they literally take 10 minutes or less to prepare.

These muffins are 

• Healthy
• Kid-approved
• Gluten-free
• Vegan
• Soy-free
• Light and fluffy
• Hearty
• Rich in healthy omega-3's
• Easy to make

Vegan Blueberry Lemon Muffins

(Printable Recipe)

What You'll Need:

• 2 1/2 cups oat flour
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1 tbsp chia seeds
• 1/2 tbsp flax seeds (ground or whole)
• 2 small ripe bananas
• 1/3 cup maple syrup
• 3/4 cup water* (you can absolutely use almond milk or any other plant based milk if desired)
• Juice of 1/2 fresh lemon + lemon zest
• 3/4 cup fresh blueberries*
• Coconut palm sugar for sprinkling on top

Directions:

• Preheat oven at 375 degrees F.
• Measure out approx 2- 2 1/4 cups rolled oats and add to blender. Blend on low and gradually pick up the speed until your oats become a fine oat flour. You can check to make sure that your flour measures out to be around 2 1/2 cups. You can add more if needed or if you end up with too much, you can save it in a jar for other recipes. Add your baking powder, cinnamon, chia + flax seeds to blender and give it another quick blend. Pour the flour blend into a large bowl.

• Add ripe bananas, maple syrup, water (or plant based milk if desired), and lemon juice to blender. Blend until smooth on low-medium speed. 

• Pour wet mixture into dry mixture and whisk in bowl until a smooth/soft batter forms. 

• Gently add stir in fresh blueberries, folding them in also works great!

• Sprinkle tops of muffins with coconut palm sugar + lemon zest

• Take your handy measuring cup (1/3-1/2 cup works great) and use this to pour into measuring cups.

• Bake for 25 minutes at 375 degrees or until tops are lightly browned or firm to touch.

• Remove from oven and let cool for 10-15 minutes before serving.

I love to use silicone baking cups (like these) as the muffins do not stick to the insides at all. Most of my recipes are oil-free so these truly are a lifesaver and just pop right out with no mess! Plus they are reusable and hello I'm all for eco-friendly products. The first time I baked these muffins we just had the paper baking cups and as you can see they end up sticking to the paper a lot. I highly recommend the silicone cups but these can certainly be made with paper ones as well if that is all you have. 

*If you do not have blueberries on hand you can try these with other type of berries (raspberries, blackberries, etc). Sometimes we also change it up and add in almonds or walnuts. Feel free to experiment with it, and let me know how you get on with it!