These Low Fat Lemon Blueberry Muffins are vegan and can also be made without gluten, so they can be eaten by people with a wide range of dietary needs. They're light and fluffy, full of juicy blueberries, and have a hint of lemon that makes them taste great.
Ingredients: 1 cup oat flour. 1/2 cup almond flour. 1/4 cup tapioca starch. 1/4 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsweetened applesauce. 1/4 cup unsweetened almond milk. 2 tbsp lemon juice. Zest of 1 lemon. 1 tsp vanilla extract. 1 cup blueberries fresh or frozen.
Instructions: Warm the oven up to 350F 175C and put muffin tin liners in it. Take a big bowl and mix together the tapioca starch, oat flour, coconut sugar, baking powder, baking soda, and salt. Add almond milk, lemon juice, lemon zest, and vanilla extract to another bowl. Mix them together. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Be careful not to mix too much. Carefully fold in the blueberries. Fill each muffin liner about two thirds of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 20 minutes
food truck frenzy
